6 tablespoons unsalted butter, cut into 1/2-inch dice
5 peaches—peeled, quartered and pitted
1 pint raspberries
3/4 cup granulated sugar
1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon
Seeds scraped from 1 split vanilla bean
Make the filling
Preheat the oven to 375°.
In a large bowl, toss all of the dry ingredients. Cut or rub in the butter until the bits of butter are the size of split peas.
In a shallow 2-quart baking dish, combine the peaches, raspberries, sugar, lemon juice, cinnamon and vanilla seeds. Sprinkle the topping over the fruit. Set the dish on a baking sheet and bake for about 45 minutes, or until the topping is golden and the fruit is bubbling.