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1
Preheat the oven to 375 degrees.
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2
Butter a 2-quart gratin or baking dish, and set aside.
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3
Toss the peaches in a bowl with the honey or brown sugar, the lemon juice, cinnamon and the 2 tablespoons flour.
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4
Sift together the cornmeal, flour, baking powder, baking soda, sugar and salt.
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5
Transfer to the bowl of your food processor, if using, and pulse a few times to amalgamate the ingredients.
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6
Cut in the butter, pulsing with the food processor or mixing with forks, until the mixture has a coarse, mealy texture.
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7
Add the yogurt and honey and process or stir just until the mixture is homogenous.
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8
Gently stir the raspberries into the peaches and transfer the fruit to the buttered baking dish.
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9
Scrape all the liquid in the bowl in with the peaches.
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10
Spoon heaped tablespoons of the topping mixture over the peaches.
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11
They should be just about covered, although there may be some small spaces between the spoonfuls of batter; lightly moisten your fingertips and spread the topping if there are big spots where the fruit isn't covered.
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12
Place the baking dish on a baking sheet with a rim so that if the fruit bubbles over the juices won't run over your oven.
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13
Bake 30 to 35 minutes, or until the fruit is bubbling and the top golden brown.
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14
Remove from the oven and cool until warm on a rack.
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15
Serve warm, with whipped cream, yogurt or vanilla ice cream.
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16
Advance preparation: This can be made a few hours ahead, but is best served warm.
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17
you can warm it for 15 to 20 minutes in a low oven.
