Ingredients:

  • 6 cups fresh peaches, peeled and sliced into 1/2-inch wedges
  • 1 cup fresh raspberries
  • 1/2 cup granulated sugar (for filling)
  • 1 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1.5 cups all-purpose flour
  • 1/2 cup granulated sugar (for topping)
  • 1 tbsp granulated sugar (for sprinkling)
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup whole milk
  • 1/4 tsp ground nutmeg

Instructions:

  1. Preheat your oven to 180°C (350°F) and lightly grease your baking dish with a bit of butter.
  2. In a large bowl, combine the 6 cups of peaches, 1 cup of raspberries, 1/2 cup sugar, 1 tbsp cornstarch, 1 tbsp lemon juice, and 1 tsp vanilla. Let this sit for 5 minutes to allow the juices to start flowing. Spread into an even layer.
  3. In a large mixing bowl, whisk together the flour, 1/2 cup sugar, baking powder, salt, and nutmeg.
  4. Add the cold, cubed butter to the flour mixture. Use a pastry cutter until the mixture looks like coarse crumbs with pea sized bits of butter.
  5. Pour in the milk and stir gently with a fork. Stop as soon as the flour is moistened; the dough texture should be shaggy and thick.
  6. Transfer the fruit mixture into the prepared baking dish, spreading it out evenly.
  7. Drop spoonfuls of the dough over the fruit. Don't worry about covering every inch; the gaps allow steam to escape. Sprinkle the remaining 1 tbsp of sugar over the dough portions.
  8. Bake for 45 minutes until the fruit is bubbling aggressively and the topping is golden brown.
  9. Remove from the oven and let it sit for at least 15 minutes. This is vital for the cornstarch to fully set the juices into a sauce.