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
How to Make It
Step 1 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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.