Step 1

Preheat the oven to 375 degrees F. Spray a 9×13-inch baking pan with cooking spray and set aside.

Step 2

For peach raspberry filling, place the diced peaches and raspberries in a large bowl and add the lemon juice, vanilla extract, and honey. Gently stir.

Step 3

In a separate small bowl, whisk together flour, cornstarch, sugar, salt, and cinnamon. Pour over the fruit mixture and gently stir. Set aside.

Step 4

For the dough, in a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon. Cut in the butter with a pastry blender or two forks until butter is mixed in, but you still have small pea size chunks of butter.

Step 5

Mix the vanilla and egg together. Add into the flour and butter mixture and combine. The dough will be crumbly. Pat half of the dough into the prepared pan.

Step 6

Spread the peach raspberry mixture evenly over the bottom crust. Crumble the remaining dough over the fruit layer. Sprinkle turbinado sugar, if using.

Step 7

Bake for 50-55 minutes, or until the top is golden brown and fruit it starting to bubble a little on the sides. Cool completely on a wire rack. Cut into squares and serve. We like the bars with vanilla ice cream.