Blackberry Peach Cobbler

I didn't like this recipe because of the blackberries. John, who is more accustomed to that blackberry bitterness, enjoyed it. This recipe was printed from YankeeMagazine.com. You can call up this recipe in your Web browser again at the following address:
http://www.YankeeMagazine.com/getrecipe/71

Yield: 6 to 8 servings

* Fruit mixture:
* 4 large or 6 medium peaches; 2 cans; or 2 cups frozen
* 2 cups fresh or frozen blackberries
* 1/2 cup brown sugar
* 1/4 cup flour
* 1/2 teaspoon ground ginger
* 1 tablespoon Grand Marnier
* butter for greasing

* Oatmeal scone mix:
* 1-1/2 cup flour
* 1/2 cup quick oats
* 1 tablespoon baking powder
* 1/2 teaspoon cinnamon
* 1/3 cup sugar
* 1 egg slightly beaten
* 1/3 cup milk
* 1/3 cup melted butter
* cinnamon sugar for sprinkling

Preheat oven to 400 degrees F. Peel fresh peaches with a vegetable peeler and slice into medium-size bowl. Add berries, then brown sugar, flour, and ginger; toss to coat. Stir in Grand Marnier. Pour fruit into greased 1-1/2 quart baking dish. Place in oven for about 10 minutes.

While fruit is heating up, combine dry ingredients of oatmeal scone mix in medium bowl. Add beaten egg, milk, and melted butter, stirring just until moist. Don't overmix.

Remove fruit from oven and drop scone mix onto fruit mixture, forming about 8 mounds. Sprinkle lightly with cinnamon sugar. Bake for about 15 minutes.
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