Peach And Apricot Cobbler - cooking recipe

Ingredients

Fruit Base
1/2 cup granulated sugar
2 tablespoons cornstarch
1 (29 ounce) can sliced peaches, drained but saving the juice
1 (10 1/2 ounce) can apricots, drained but saving the juice
1 tablespoon margarine
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Topping
1/2 cup flour
1/2 cup granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons margarine, softened
1 large egg

Preparation

Use steps 2 - 5 to make the fruit base:
Mix the sugar, cornstarch, 1/2 cup of saved juice from the peaches and the apricots in a saucepan.
Cook over medium-low heat until the mixture boils and thickens-- stirring constantly.
Stir in the margarine, nutmeg, and cinnamin.
Add the two fruits and spoon the fruit base into a greased 1 1/2 quart baking dish.
Use steps 7 & 8 to make the topping:
Mix the flour, sugar, baking powder, salt, butter and egg in a bowl.
Spoon this mixture over the top of the fruit base.
Bake 400 degrees about 30 minutes.
It should be golden brown.
Serve with cool whip, whipped cream or vanilla ice cream.