Peach-Raspberry Crisp Recipe

Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch glass baking dish.

Bring a stockpot full of water to a rapid boil. Plunge peaches gently into the boiling water for 30 to 45 seconds. Remove with a slotted spoon and place into a bowl of ice water. Peel peaches cut each into 8 wedges and place in a large mixing bowl.

Add 1/4 cup white sugar 1/4 cup brown sugar 2 tablespoons flour cinnamon and orange zest to the bowl with the peaches. Mix well to coat. Fold in raspberries. Let sit for 5 to 7 minutes.

Meanwhile combine 1 cup flour remaining 1/2 cup white sugar remaining 1/2 cup brown sugar oats butter and salt in the bowl of a stand mixer. Mix topping until well combined into pea-sized crumbs.

Pour fruit mixture into the prepared baking dish. Cover fruit evenly with crumble topping. Place the baking dish on a cookie sheet.

Bake in the preheated oven until topping is golden brown and fruit juices are bubbling about 1 hour.

Remove crisp from the oven and let cool 45 minutes to 1 hour before serving.