6-10 sliced and peeled fresh peaches (or enough to fill your casserole dish)
1 half pint fresh raspberries
1 cup sugar
1/2 teaspoon cinnamon
1 cup flour
1/2 cup brown sugar
1/2 cup butter, at room temperature
Preheat oven to 350º.
Gently mix the fruit with sugar and cinnamon. Put in a 9 x 9 baking pan or equivalent casserole dish. In another bowl, cut together the topping ingredients with a pastry blender or mix together with fingers till well combined. Sprinkle over fruit.
Bake 40-50 minutes till topping is golden and filling is bubbly. Carefully broil for a minute or two if topping needs some more color. Serve warm with vanilla ice cream.