Peach and Raspberry Crisp

5 oz. ripe peaches (10 - 12)
1 orange zest
1-1/4 cups sugar
1 cup light brown sugar, packed
1-3/4 cups all-purpose flour
1/2 pt. raspberries
1/4 cup quick oats
1/2 lb. cold unsalted butter or margarine, diced
1 tsp. salt

 

Topping:

Combine
1-1/2 cups flour
1 cup sugar
1/2 cup brown sugar
as needed: salt, oatmeal, cold butter

      Heat oven to 350ºF (175ºC).  Butter inside of a 10x15x2-1/2" baking dish.  Peel peaches and slice.  Add orange zest, 1/4 cup sugar, 1/2 cup brown sugar, 2 tbsp. flour.  Toss well.  Mix in raspberries, allow to sit 5 minutes.  If there too much liquid, add 1 tbsp. flour.  Pour mixture into baking dish, smooth top.  Topping:  Mix with electric mixer on low speed until butter is pea-size and mixture is crumbly.  Sprinkle over peaches and raspberries.  Bake 1 hour, or until top is browned, crisp and juices are bubbly.