1/2 c. sugar
1 tbsp. cornstarch
2 tbsp. water
4 c. sliced, peeled fresh peaches
1 tsp. shredded lemon peel
1 tsp. lemon juice
2 c. fresh raspberries
1 c. all-purpose flour
1/4 c. sugar
1 tsp. baking powder
1/2 tsp. ground cinnamon
3 tbsp. butter
1 beaten egg
3 tbsp. milk
1 tsp. sugar

For filling: In a medium saucepan, combine the 1/2 cup sugar and cornstarch; add water. Stir in peach slices, lemon peel and lemon juice. Cook and stir until thickened and bubbly. Gently fold in raspberries. Return just to boiling, stirring gently. Keep hot.

For biscuit topping; In a bowl stir together the flour, 1/4 cup sugar, baking powder and cinnamon. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk. Add to flour mixture, stirring just until moistened.

Transfer fruit filling to shallow 2 quart casserole. Drop biscuit dough in 4-6 mounds atop filling. Sprinkle with 1 teaspoon sugar. Bake in 400 degree oven for 20-25 minutes. Serve warm with ice cream or whipped cream. Serves 6.