|Brown sugar||3 Tablespoon, firmly packed|
|Orange juice||3⁄4 Cup (12 tbs)|
|Blueberries||2 Cup (32 tbs) (Fresh Or Frozen)|
|Canned cling peach halves with juice||2 Cup (32 tbs), drained and chopped|
|Unbleached all purpose flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Skim milk||1⁄3 Cup (5.33 tbs)|
Preheat oven to 400 degrees.
Use a nonstick 8-inch-square baking pan or line a baking pan with a baking pan liner or spray lightly with vegetable cooking spray.
Combine brown sugar, cornstarch, and orange juice in a saucepan.
Bring to a boil and cook, stirring for 1 minute.
Stir in blueberries and peaches.
Transfer mixture to baking dish.
Combine flour, sugar, and baking powder in a bowl.
Add milk and stir until ingredients are just moistened.
Drop the flour mixture on the blueberries and peaches by the table-spoonful.
Bake for 20 minutes or until cobbler topping turns golden.
Slice into 6 squares.