Peach-Raspberry Grunt recipe | PCC Community Markets

Ingredients

• 1 pound peaches – peeled, pitted and chopped
• 1 pound raspberries
• 1/2 cup brown sugar, divided
• 1 tablespoon balsamic vinegar
• 1/2 cup all-purpose flour
• 1/4 cup cornmeal
• 1/2 teaspoon baking powder
• Pinch of salt
• 8 tablespoons cold butter, cut into pats
• 1 egg