Fruit Mixture
- 6 medium peaches, cut into 1/2 inch slices
or 1 (1 lb. 13 oz.) can sliced peaches, drained
- 1 1/2 cups fresh or frozen raspberries
- 1/2 cup Smucker's® Red Raspberry Preserves
- 2 tbsps Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
- 1/4 cup sugar
- 1 tbsp lemon juice
Topping
- 1 1/2 cups Hungry Jack® Buttermilk Complete Pancake & Waffle Mix (Just Add Water)
- 2 tbsps sugar
- 1/3 cup butter, cut into pieces
- 1/3 cup water
- 2 tsps sugar
- Vanilla ice cream (optional)

1. HEAT oven to 350°F. Combine peaches, raspberries, preserves, pancake mix, sugar and lemon juice in a medium bowl. Toss gently to mix. Spoon into ungreased 8-inch square (2 quart) or 9-inch round baking pan.

2. COMBINE 1 1/2 cups pancake mix and 2 tablespoons sugar in a medium bowl. Mix well. With pastry blender or fork, cut in butter until crumbly. Add water. Stir to make a soft dough. Spoon dough over fruit mixture, leaving a 1-inch uncovered border around edge. Sprinkle dough with 2 teaspoons sugar.

3. BAKE for 38-42 minutes or until filling is bubbly and topping is deep golden brown. Serve with ice cream, if desired.