2 tbsp. unsalted butter
2 lg. nectarines, cut into 1/2 inch slices
1/3 c. peach preserves
2 tsp. vanilla extract
1/2 pt. raspberries
3/4 c. all-purpose flour
1/4 c. sugar
1 tsp. baking powder
1/8 tsp. salt
1/3 c. milk
1 tbsp. brown sugar
Whipped cream for serving

Preheat oven to 400 degrees. In a small saucepan, melt the butter over low heat.

In an 8x8x2 inch square baking pan, toss the nectarines with the peach preserves and 1 teaspoon of the vanilla. Fold in the raspberries.

In a medium bowl, combine the flour, sugar, baking powder and salt. Make a well in the center of the mixture and pour in the milk, melted butter, and the remaining 1 teaspoon vanilla. Stir with a fork until a thick batter forms.

Using a tablespoon, drop the batter over the fruit. Sprinkle the brown sugar on top and bake for 25 to 30 minutes, or until the topping is golden brown. Serve warm or at room temperature with whipped cream.