Peach and Raspberry Crisp

4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)

Zest of 1 orange

1 ¼ c sugar

1 c brown sugar, packed

1 ½ c plus 2 to 3 T flour

½ pint raspberries

¼ t salt

1 c quick cooking oatmeal

½ pound cold unsalted butter, diced

Preheat the oven to 350. Butter the inside of a 9x13 inch pan.

Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, ¼ c sugar, ½ c brown sugar and 2 T flour. Toss well. Gently mix the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, all 1 more T flour. Pour the peaches into the baking dish and gently smooth the top.

Combine the 1 ½ c flour, 1 c sugar, ½ c brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer. Mix on low speed until the butter is pea sized and the mixture is crumbly. Sprinkle evenly on top of peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubble.