4 peaches, pitted and sliced
2 cups fresh raspberries
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 tablespoons cold unsalted butter, cut into small pieces
Place the fruit in a 2-quart/2-inch deep unbuttered baking dish.
In a mixing bowl, cut the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Scatter this topping evenly over the fruit. Bake in a preheated 375-degree oven for 50-55 minutes.
Serve with softly whipped cream or vanilla ice cream.