1 cup all-purpose flour 1/4 cup sugar 1 tsp. baking powder 1/2 tsp. ground cinnamon 3 Tbsp. margarine or butter 1 beaten egg 3 Tbsp. milk 1 tsp. sugar Ice cream or sweetened whipped cream For filling, in a medium saucepan combine the 1/2 cup sugar and cornstarch; add water. Stir in peach slices, lemon peel, and lemon juice. Cook and stir till thickened and bubbly. Gently fold in raspberries. Return just to boiling, stirring gently to avoid breaking up the fruit. Keep hot. For biscuit topping, in a medium mixing bowl stir together the flour, 1/4 cup sugar, baking powder, and cinnamon. Cut in margarine or butter till mixture resembles coarse crumbs. Combine egg and milk. Add to flour mixture, stirring just till moistened. Transfer fruit filling to a shallow 2-quart casserole. Immediately drop biscuit dough into 4 to 6 mounds atop hot filling. Sprinkle with the 1 teaspoon sugar. Bake in a 400° oven for 20 to 25 minutes or till a wooden toothpick inserted into topping comes out clean. Serve warm with ice cream or sweetened whipped cream. Serves 6. dess 18