1. Preheat the oven to 350°F (180°C). Coat a 30 x 20 cm (13 x 9 in.) baking pan with nonstick cooking spray. In a large bowl, toss the peaches, blackberries, 1⁄2 cup brown sugar, cornstarch and lemon juice. Turn into the baking pan. Bake for 30 minutes.
2. Meanwhile, combine the flour, pecans, remaining brown sugar and nutmeg in a large bowl. Cut in the margarine with a pastry blender or two knives until the mixture resembles very coarse crumbs. Add 3⁄4 cup milk and stir with a fork until a thick batter forms, adding water if necessary.
3. Drop the batter on top of the fruit, spacing evenly, to make 12 dumplings. Lightly brush the dumplings with the remaining milk and sprinkle with sugar.
4. Bake until a skewer inserted in the centre of a dumpling comes out with moist crumbs sticking to it, 25–30 minutes. Serve peach and berry cobbler warm or at room temperature.

PER SERVING

269 calories
5 g protein
9 g total fat
1 g saturated fat
1 mg cholesterol
42 g total carbohydrate
25 g sugars
4 g fibre
210 mg sodium

If you don’t have self-raising flour, substitute 2 cups sifted all-purpose flour mixed with 1 tablespoon baking powder and 1⁄2 teaspoon salt. When fresh berries are not available, use 1.25 kg frozen blackberries or raspberries.