• 5 large peaches
• 1 pint raspberries
• 1 1/4 cups white sugar
• 1 cup all-purpose flour
• 1/4 cup light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup water
1. Bring several quarts of water to a boil in a large pot. Score the peaches with a knife so that they each have an X on their skin.
2. When the water is boiling add the peaches and poach them for about 1 minute. Then drain the peaches and plunge them into ice water. Once the peaches are cool enough to handle peel off their skins.
3. Cut the skinned peaches into wedges and mix with the raspberries and 1 cup of the sugar. Add this mixture to a saucepan, bring to a boil and simmer for 10 minutes. Remove from the heat and set aside.
4. Preheat the oven to 425 degrees.
5. In a large bowl, combine the remaining 1/2 cup white sugar with flour, brown sugar, baking powder, salt cinnamon, and nutmeg.
6. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until the mixture just holds together.
7. Pour the peach and raspberry mixture into a buttered 1 1/2-quart baking dish and dot the sugar and flour mixture over the top.
8. Bake for about 30 minutes, or until the topping is golden brown and crisp. Top with vanilla ice cream!
Raspberries are a good source of vitamin C, iron, and folate. They also contain the antioxidant lycopene, which is the reason they are red. Lycopene is thought to protect against heart disease and cancers of the prostate, cervix, and colon.
Peaches are a good source of vitamin A, the vitamin that is so vital to proper eye development. They also contain carotinoids, which can reduce the risk of lung cancer and heart disease.
Recipe created by Amy Scheuerman of EarthBoundKitchen.com and courtesy of the Federation of Massachusetts Farmers Markets