Preheat the oven to 350°F (175°C).

Melt the butter and set aside to cool.

Grease a small rectangular casserole roughly 10 x 7 inches or use an 8 x 8 inch square cake pan.

In a large mixing bowl, combine the flour, baking powder, sugar and salt.

In a medium bowl or pitcher, combine the beaten egg, buttermilk and almond or vanilla extract (if using).

Whisk in the melted butter.

Pour the wet ingredients over the dry ingredients and whisk until the mixture forms a smooth batter.

Gently fold in the raspberries or blueberries using a wooden spoon.

Pour into the prepared pan and smooth the top.

Arrange the sliced peaches over top of the batter.

Mix the sugar and cinnamon together and sprinkle over top of the peaches.

Bake for 45 to 55 minutes or until the top springs back when touched lightly and is a light golden brown.

Serve warm with ice cream, custard or cream.