Preheat oven to 375°F and butter an 8-inch square baking pan.

Prepare topping:.

Blend flour, brown sugar and cinnamon with fork or whisk.

Add butter in small pieces and blend with fork or fingers until mixture is crumbly. Stir in almonds and set aside.

Make Filling:.

Peel and cut peaches into bite-sized pieces.

Put in bowl and toss with raspberries and vanilla extract.

Sprinkle sugar and flour over mixture and toss gently until everything is well blended. Pour and spread evenly in prepared pan.

Make Batter:.

Blend flour, sugar, baking soda and salt with whisk. Add buttermilk and melted butter and gently stir with large wooden spoon or spatula until flour mixture just disappears.

Pour and spread over fruit.

Sprinkle topping over batter.

Bake at 25-30 minutes or until filling is bubbly and top is light golden brown.

Serve warm with vanilla ice cream.