4 cups fresh peaches (about 1 ¾ lbs.), sliced
1 cup fresh raspberries
¼ cup sugar
1 T. fresh lemon juice
½ t. ground cinnamon
1 T. unsalted butter
Topping:
1½ cups all-purpose flour
4 T. sugar
1½ t. baking powder
½ t. salt
1 cup chilled whipping cream
1 large egg
1 t. vanilla extract
1 T. unsalted butter, melted
½ t. ground cinnamon
¼ cup sliced almonds, optional
Gifford’s of Maine Old-Fashioned Vanilla Ice Cream
To prepare filling, preheat oven to 375. Combine peaches, raspberries, sugar, lemon juice and cinnamon in large bowl. Gently toss to blend. Transfer filling to buttered, 9-inch glass pie pan.
To prepare topping, sift flour, 3 T. sugar, baking powder and salt into large bowl. Whisk cream, egg and vanilla in small bowl to blend. Add cream mixture to flour mixture, stirring until soft dough forms.
Using ¼ cup measure, drop dough on top of filling in 9 evenly spaced mounds. Brush mounds with melted butter. Blend remaining sugar with cinnamon in small cup. If desired, top with sliced almonds. Sprinkle with cinnamon and sugar mixture. Bake dessert until filling bubbles and topping is golden brown, about 45 minutes. Cool 15 minutes.
Serve warm with Gifford’s of Maine Old-Fashioned Vanilla Ice Cream.
Peirano Muscat Canelli
Eddie’s Recipe Tip:
