Ingredients

• 5 peaches, peeled and sliced
• 2 cup raspberries
• 0.5 cup granulated sugar
• 0.25 cup light brown sugar, packed
• 2 tablespoon cornstarch
• 1 tablespoon lemon juice, fresh
• 0.5 teaspoon vanilla extract
• 0.25 teaspoon salt
• 1.5 cup all-purpose flour
• 0.5 cup cornmeal
• 0.25 cup granulated sugar
• 1 tablespoon baking powder
• 6 tablespoon unsalted butter, cold and cubed
• 0.5 cup whole milk
• 1 teaspoon coarse sugar

Steps

1. Preheat oven to 375°F.
2. Peel peaches by blanching in boiling water for 1 minute, then transferring to ice water; slip off skins. Slice peaches into 1/2-inch wedges.
3. In a large bowl, combine 1/2 cup granulated sugar, brown sugar, cornstarch, and 1/4 teaspoon salt.
4. Add sliced peaches and raspberries to the sugar mixture along with lemon juice and vanilla extract; toss gently to coat.
5. Pour the fruit mixture into a 9x13-inch baking dish and spread evenly.
6. In a medium bowl, whisk together flour, cornmeal, 1/4 cup sugar, baking powder, and a pinch of salt.
7. Cut cold butter cubes into the flour mixture using a pastry cutter or two knives until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
8. Stir in milk until just combined—do not overmix; the batter should be thick and slightly lumpy.
9. Drop spoonfuls of biscuit batter over the fruit filling, leaving some gaps to allow steam to escape. The batter should cover about 80% of the fruit.
10. Sprinkle coarse sugar evenly over the biscuit topping.
11. Bake for 35–40 minutes until the biscuit topping is golden brown and the fruit filling bubbles at the edges.
12. Remove from oven and let cool for 10 minutes before serving.
13. Serve warm with vanilla ice cream or whipped cream.