- 8
Ingredients
- Filling:
- 3 cups (1/2-inch thick slices) of pitted, peeled ripe peaches (1 1/2 pounds, about 5 peaches)
- 1 cup fresh raspberries
- 2 tbsp fresh lemon juice
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 2 tbsp unsalted butter, melted
- Topping:
- 2/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/8 tsp salt
- 2 tbsp unsalted butter, melted
- 1/4 cup regular or low-fat sour cream
- 1 tbsp milk
- 1 tbsp granulated sugar
- Vanilla ice cream, optional
Preparation
Step 1
Heat oven to 375 F. Butter 9-by-9-by-2-inch square baking dish or other shallow 2 1/2-quart baking dish.
Filling: Mix together peaches, raspberries and lemon juice in a large bowl. Stir together sugar and cornstarch in a small bowl. Add to the berry mixture; toss together to mix well. Pour into prepared pan. Drizzle evenly with the melted butter.
Topping: Stir together flour, sugar, baking powder and salt in a large bowl. Stir together melted butter and sour cream in a small bowl. Make a well in the center of the dry ingredients; pour the sour cream mixture into the well; stir to mix until a dough forms.
Roll the dough out on lightly floured surface to 1/3-inch thickness. Cut out pieces with 2 1/2-inch round cookie cutter or other desired shape. Arrange cutouts evenly over fruit. Brush cutouts with milk. Sprinkle with sugar.
Bake in 375 F oven for 30 to 35 minutes or until the cutouts are golden brown and the filling is bubbly. Transfer to a wire rack to cool.
Serve with ice cream if desired.