I love the crunchy topping on this crisp! It´s probably my favorite crisp topping which I use with rhubarb in the summer and apples in the fall. Your house will smell wonderful when it comes out of the oven.
For the filling:
4 to 5 pounds of peaches
Zest of 1 orange
¼ cup sugar
½ cup light brown sugar, packed
2 tablespoons flour
1 cup raspberries
1 cup flour
2/3 cup sugar
1/3 cup brown sugar
¼ teaspoon salt
2/3 cup rolled oats
6 tablespoons cold butter, cut into small pieces
Preheat oven to 350 degrees Fahrenheit. Butter the inside of a 9 x 12 inch baking dish.
Peel and slice peaches into thick wedges and place them into a large bowl. To make the filling add the orange zest, sugar, brown sugar and flour to the peaches. Toss well. Gently mix in raspberries. Allow the mixture to set for approximately 5 minutes. Add 1 tablespoon or more of flour if there is a lot of liquid. Pour the filling mixture into the baking dish and gently smooth the top.
For the topping, combine all ingredients in a bowl of an electric mixer or by hand with a fork. Mix until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peach filling. Place the baking dish on a cookie sheet to prevent the juices from boiling over in your oven. Bake for 1 hour or until the top is browned and crisp and the juices are bubbly.