Peach Blueberry Cobbler

I can't think of a fruit that says "summer time" more than peaches. And I also can't think of a dessert that says "summer time" more than peach cobbler. My parents and sister were in town and my wonderful mom brought me some peaches. As delicious as peaches are by themselves, they gave me a real hankering for cobbler. I also had some blueberries in the fridge and I figured they wouldn't hurt the cobbler one bit.

Peach Blueberry Cobbler

Filling:

• 2 cups peeled, sliced peaches
• 1/4 cup blueberries, rinsed
• 1/2 cup sugar
• 1/4 cup water

Topping:

• 1/2 cup flour (all-purpose or whole wheat)
• 2 tablespoons sugar
• 1 tablespoon brown sugar
• 1/2 teaspoon baking powder
  
• 1/4 teaspoon cinnamon
• 1 1/2 tablespoons vegan margarine
• 3/4 teaspoon Ener-G egg replacer
• 1 tablespoon warm water
• 1 1/2 tablespoons almond milk (soy or rice is also fine)

Preheat oven to 400. In a saucepan combine all of the filling ingredients. Bring to a boil. Reduce heat and simmer for about ten minutes. While the filling is simmering, mix the egg replacer and warm water in a small bowl. Sit together flour, sugars, baking powder, and cinnamon. Cut in margarine until crumbly. Mix together egg replacer and milk, then add to flour mixture. Stir with a fork until combined. When the filling is cooked, pour into a pie plate. Drop by a tablespoon full the topping onto the filling. Place pie plate on top of a cookie sheet. Bake 25 minutes until brown and bubbly. Serve warm with vegan vanilla ice cream. Serves 4.