Instructions: Heat the oven to 400 degrees. Lightly butter a seasoned 10-inch cast-iron skillet. If you dont have a cast-iron skillet, use a shallow 10-inch baking dish.

Blend together the flour, brown sugar, cardamom and butter in a bowl using a pastry blender or your fingers until blended and crumbly. Set aside.

Combine the peaches, raspberries, granulated sugar, corn syrup, cornstarch, almond extract and salt in a bowl. Pour into the skillet. Sprinkle the streusel topping evenly over the top.

Bake until browned and bubbly and the peaches are tender, 25 to 30 minutes. Serve warm.

This recipe yields 6 to 8 servings.

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