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    tablespoons   fresh lemon juice
1/2   cup   granulated sugar
2    tablespoons   cornstarch
2    tablespoons   unsalted butter, melted
Topping:
2/3   cup   all-purpose flour
1/4   cup   granulated sugar
1    teaspoon   baking powder
1/8   teaspoon   salt
2    tablespoons   unsalted butter, melted
1/4   cup   regular or low-fat sour cream
1    tablespoon   milk
1    tablespoon   granulated sugar
    Vanilla ice cream (optional)
directions
Heat oven to 375 degrees F. Butter 9 x 9 x 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 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 degree 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. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 228, Fat, total (g) 8, chol. (mg) 19, sat. fat (g) 5, carb. (g) 40, fiber (g) 2, pro. (g) 2, sodium (mg) 87, Percent Daily Values are based on a 2,000 calorie diet