Preheat your oven to 160°C (fan) or 170°C (conventional).

Wash and slice the ripe peaches into wedges. Combine with raspberries and sugar in a mixing bowl, then transfer to a baking dish.

In a large bowl, mix flour, baking powder, and caster sugar. Cut in cold butter until it resembles coarse crumbs, then add milk to form a soft dough.

Spoon the topping over the fruit filling, sprinkle with demerara sugar and flaked almonds, and bake for 25–30 minutes until golden brown.

Remove from oven, let cool slightly, then serve warm.