Ingredients
2 lbs peaches, fresh or frozen (thawed and drained)
1 pint raspberries, fresh or frozen (do not thaw if frozen)
1/2 cup granulated sugar (for fruit)
1/4 cup all-purpose flour (for fruit)
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup all-purpose flour (for topping)
1/2 cup granulated sugar (for topping)
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup milk or non-dairy alternative
Instructions
Preheat oven to 375°F (190°C)
In a large bowl, mash peaches with a fork until slightly broken down
Add raspberries, granulated sugar (for fruit), all-purpose flour (for fruit), lemon juice, cinnamon, and nutmeg. Mix gently to avoid crushing the raspberries
Pour the fruit mixture into a 9×13-inch baking dish
In a separate bowl, whisk together flour, sugar (for topping), baking powder, and salt (if using)
Gradually stir in milk until a thick but pourable batter forms
Pour the batter evenly over the fruit mixture
Bake for 40-45 minutes, or until the topping is golden and the fruit is bubbling hot
Let cool slightly before serving warm
Notes
Frozen peaches work well if thawed and drained
If using frozen raspberries, do not thaw them first to retain shape
For a vegan version, use non-dairy milk and substitute butter with a vegan alternative if needed
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for 3-4 days
- Prep Time: 15
- Cook Time: 45
- Category: Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg