Peach and Blueberry Cobbler

For topping: In a large bowl, combine the flour, baking soda, 4 T of sugar and salt. Cut in the butter and shortening until the mixture resembles coarse crumbs. Add the powdered milk to the milk and stir lightly into dry ingredients until just combined. Form the dough into a flattened disk, wrap in plastic wrap, refrigerate for one hour, up to overnight.

For the filling:

In medium saucepan, combine the peaches with the sugar, water, cornstarch and lemon juice and let sit for 15 minutes. Bring to a boil over medium heat and cook, stirring frequently, until sauce thickens and peaches have softened, about 7 minutes. Remove from heat and stir in the remaining butter, blueberries and vanilla. Transfer to a buttered casserole dish and roll dough to the shape of the dish. Place dough to cover fruit. Sprinkle 2T of sugar on to of the dough. Bake at 350° for 25 to 30 minutes until dough is golden brown. Cool for 10 minutes before serving. Can add vanilla ice cream, whipped cream or served alone.