PEACH RASPBERRY PUDDING CAKE

1 1/2 cups peaches, sliced and thawed if frozen
1 1/2 cups Driscoll's raspberries
1 cup flour
1 tsp. baking powder
1/4 tsp. salt (necessary)
1 1/2 cups sugar
1/2 cup milk
3 Tbsp. unsalted butter, melted
1 tsp. vanilla extract
1 Tbsp. cornstarch
1 cup boiling water

Preheat oven to 350 degrees F.

Place fruit in the bottom of a buttered 9-inch square or 10-inch round cake pan or baking dish.

Combine flour, baking powder, salt and half the sugar in a mixing bowl. Add milk, butter and vanilla. Using an electric mixer, beat until smooth. Spread batter over fruit.

Combine remaining sugar and cornstarch and sprinkle over batter. Pour boiling water over mixture.

Bake 45 minutes or until tester comes out clean when inserted in center.

Source: Driscolls