1/2 c. sugar
1 tbsp. cornstarch
2 tbsp. water
4 c. sliced, peeled, fresh peaches (5-6 lg.)
1 tsp. shredded lemon peel
1 tsp. lemon juice
2 c. fresh raspberries

In medium saucepan, combine 1/2 cup sugar, cornstarch, and 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, then keep hot.

TOPPING:

1 c. all purpose flour
1/4 c. sugar
1 tsp. baking powder
1/2 tsp. cinnamon
3 tbsp. butter
1 beaten egg
3 tbsp. milk
1 tsp. sugar

In medium mixing bowl, stir together flour, 1/4 cup sugar, baking powder, and cinnamon. Cut in butter until mixture resembles course crumbs. Combine egg and milk, add to flour mixture, stirring just until moistened.

Place fruit in 2 quart casserole. Immediately drop biscuit dough on top. Sprinkle with 1 teaspoon sugar. Bake at 400 degrees for 25 minutes. Tastes great with ice cream or whip cream.