One of many perfect desserts for today.

INGREDIENTS

Filling
5 peaches sliced into thin wedges
1 cup raspberries
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch

Biscuit Topping
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water

PREPARATION

Peaches and Raspberries. Preheat oven to 425°F.  Toss peaches and raspberries with sugar, lemon juice, and cornstarch in a glass pie dish and bake for 10 minutes.

While fruit is baking, stir together flour, sugar, baking powder, and salt. Blend in butter with a pastry blender until mixture resembles coarse meal. Stir in water until just combined.

Remove fruit from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes.