For the dough, rinse lemon hot, dab dry and finely grate the peel. Squeeze the lemon. Chop the pistachios. Place in a bowl with butter, flour, sugar, vanilla sugar and lemon zest.
Knead into coarse crumbles with the dough hooks of the mixer. Chill for about 30 minutes.
In the meantime, preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Select the raspberries, wash if necessary and drain well. Wash, halve and stone the peaches. Cut into slices.
Place the fruit in an ovenproof dish. Sprinkle with brown sugar and sprinkle with 3 tbsp. lemon juice. Sprinkle the crumbles over the top. Bake in a hot oven for about 25 minutes until golden brown. Remove from the oven and leave to cool for about 10 minutes.
Serve while still warm. Whipped cream tastes good with it.