6 medium, halved, pitted and thinly sliced (about 1 3/4 lbs)
powdered sugar (confectioner's)
3½ Tbsp, granulated, divided
3 Tbsp, cold
light sour cream
- Preheat oven to 350ºF.
- Place peaches in a medium bowl; toss with powdered sugar until sugar dissolves. In an 8-inch square baking pan, arrange peach slices in several layers; sprinkle raspberries over top.
- In a large bowl, combine flour, 3 tablespoons of granulated sugar, baking powder, baking soda and salt. Cut butter into flour mixture and work in with a fork or pastry cutter until flour resembles course crumbs. Add sour cream and vanilla; mix with a fork until dough comes together.
- Place clumps of crumb mixture over fruit; sprinkle with remaining 1/2 tablespoon of sugar.
- Bake until top is golden brown and fruit begins to bubble, about 40 to 45 minutes. Cool 10 minutes before serving. Yields about 1/2 cup per serving.