Ingredients
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
Preparation
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.
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.
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.
