Peach Raspberry Slump

• 3 cups (about 5) sliced fresh peaches
• 3/4 cup fresh raspberries
• 2 Tbsps light brown sugar
• 2 Tbsp + 2-1/2 Tbsp + 1/2 tsp granulated sugar, divided
• 2 tsp cornstarch
• 1/8 tsp cinnamon
• 3/4 cup all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• pinch salt
• 2 Tbsp chilled unsalted butter cut into pieces
• 2-1/2 Tbsp plain non-fat yogurt
• 2 Tbsp non-fat milk
• 1/3 tsp pure vanilla extract

1. Preheat oven to 400 degrees. In a 9" pie pan, stir together fruit, brown sugar, 2 Tbsp granulated sugar, cornstarch and cinnamon. In a bowl, stir together the flour, 2-1/2 Tbsp granulated sugar, baking powder, baking soda and salt.
2. With a fork, blend butter into flour mixture until it resembles coarse crumbs. In a small bowl, whisk yogurt, milk and vanilla and stir into flour mixture until just combined.
3. Knead dough lightly on a work surface and pat lightly until about 3/4" thick. Drop dough in mounds over fruit, sprinkle remaining 1/2 tsp sugar over dough and bake in the middle of oven until biscuits are golden and cooked through about 20-25 mins.

peaches, fresh raspberries, brown sugar, cornstarch, cinnamon, flour, baking powder, baking soda, salt, butter, non, nonfat milk, vanilla

Taken from www.epicurious.com/recipes/member/views/peach-raspberry-slump-1243864 (may not work)