Preparations

• In a medium mixing bowl, gently toss together the sliced peaches, raspberries, sugar, cinnamon, nutmeg, and lemon juice until the fruit is evenly coated.
• Let the peach and raspberry mixture sit at room temperature while you prepare the batter.
• Preheat the oven to 350°F. Pour the melted butter into a 9×13-inch baking dish, tilting the pan to coat the bottom evenly. Set aside.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
• Add the milk and vanilla to the dry ingredients. Stir just until smooth and combined; do not overmix. The batter should be thick but pourable, like pancake batter.
• Pour the batter evenly over the melted butter in the baking dish. Do not stir.
• Spoon the fruit mixture evenly over the batter, making sure to include any juices from the bowl.
• Bake for 45 to 50 minutes, or until the top is golden brown, the edges are bubbling, and a toothpick inserted in the center comes out clean.
• Let the cobbler cool for at least 15 minutes before serving to allow it to set.
• Serve warm with vanilla ice cream or whipped cream, if desired.