Heat oven to 375 degrees F. Butter 9 x 9 x 2-inch square baking dish or other shallow 2-1/2-quart baking dish.

Filling: Mix together peaches, raspberries and lemon juice in a large bowl. Stir together sugar and cornstarch in a small bowl. Add to the berry mixture; toss together to mix well. Pour into prepared pan. Drizzle evenly with the melted butter.

Topping: Stir together flour, sugar, baking powder and salt in a large bowl. Stir together melted butter and sour cream in a small bowl. Make a well in the center of the dry ingredients; pour the sour cream mixture into well; stir to mix until a dough forms.

Roll the dough out on lightly floured surface to 1/3-inch thickness. Cut out pieces with 2-1/2-inch round cookie cutter or other desired shape. Arrange cutouts evenly over fruit. Brush cutouts with milk. Sprinkle with sugar.

Bake in 375 degree F oven for 30 to 35 minutes or until the cutouts are golden brown and the filling is bubbly. Transfer to a wire rack to cool.

Serve with ice cream if desired. Makes 8 servings.