1Heat oven to 375°F. Lightly butter bottom and side of 9x1 1/2-inch deep-dish pie plate or 2-quart casserole.
2Mix peaches, raspberries, granulated sugar, cornstarch and nutmeg in large bowl. Let stand 10 minutes. Spoon into pie plate.
3Stir together remaining ingredients in same bowl until dough forms. Drop dough by spoonfuls onto fruit mixture. Bake 25 to 30 minutes or until fruit is bubbly and topping is deep golden brown and thoroughly baked.
Frozen sliced peaches and raspberries, thawed, can be used instead of the fresh.
Top this summertime favorite with frozen yogurt or ice cream.
Sprinkle decorating sugar crystals over the top of the cobbler dough just before baking.