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4 peaches, peeled and sliced
3 cups blackberries
1 tbsp. freshly squeezed lemon juice
1 tbsp. cornstarch
3/4 cup granulated sugar

For the topping:

11/2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. grated lemon zest
1/2 cup cold butter, cubed
1/2 cup milk

Lightly grease a small (31/2 quart) slow cooker. In prepared stoneware, combine peaches, blackberries, lemon juice, cornstarch and sugar. Stir well.

Cover and cook on low for 4 hours, or on high for 2 hours.

For the topping, in a bowl, combine flour, baking powder, salt and lemon zest. Using your fingers or a pastry blender, cut in butter until mixture resembles coarse crumbs. Drizzle with milk and stir with a fork until a batter forms.

Drop batter by spoonfuls over hot fruit. Cover and cook on high for 1 hour, until a toothpick inserted in the center comes out clean.

Makes 6 servings.

Note: For wintertime, you can substitute 2 (14-oz.) cans of sliced peaches, drained, for the fresh and use an equal quantity of frozen blackberries, thawed.

175 Essential Slow CookerClassics by Judith Finlayson.

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