Categories: Fruits, Desserts 
      Yield: 8 servings 
  
           -Jo Ferry cmsj69b 
      9    Peaches; about 3 lbs 
      1 c  Sugar 
      1 ts Sugar 
      2 tb Cornstarch 
      2 ts Lemon juice 
      1 pt Raspberries 
  1 1/2 c  Flour 
  1 1/2 ts Baking powder 
    3/4 ts Salt 
      5 tb Butter; chilled 
    2/3 c  Milk 
  
    Heat oven to 400. Peel peaches and slice. Combine 
  them with 3/4 cup of sugar, the cornstarch and lemon 
  juice. Gently stir in raspberries. Transfer to 2-qt. 
  baking dish. Cover with foil. Bake until juices are 
  bubbling, about 30 minutes. Meanwhile, combine 1/4 cup 
  sugar, flour, baking powder and salt. Cut in butter 
  until mixture resembles coarse meal. Stir milk into 
  flour mixture until ingredients just hold together. 
  Drop eight heaping spoonfuls of dough onto hot fruit 
  and sprinkle remaining sugar on dough. Bake, 
  uncovered, until the biscuits have browned, about 25 
  minutes.