Peach and raspberry crisp

Lets do some math peach+raspberry=amazing I love warm desserts. The crisp on top gives it some great texture and flavor. This is amazing with the vanilla ice cream because you eat this warm and the ice cream melts into it and it soaks the crisp part on top and it combines and it is amazing.This is a great end to a delightful delicious dinner and perfect in the fall.The juices from the fruit make kinda a sauce and it is amazing. The raspberry gets all bubbly and and makes this really cool texture that like dances on your tongue. The crisp has a buttery flour kinda taste which is what a crisp should taste like and it is my favorite part of this whole thing for sure. This recipe uses a little orange zest ans juice which you can't taste when it is cooked so it will not take away from the peaches or raspberry's . I love peach and raspberry together and in a warm desert with a crisp for some texture i give it 11 out of 10 stars. So enjoy your amazing warm dessert and well,ENJOY.

Ingredients-
4 to 5 pounds peaches (10 to 12 large peaches)
1 orange, zeste
1 1/4 cups granulated sugar
1 cup light brown sugar
1 1/2 cups plus 2 to 3 tablespoons of flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced
Vanilla ice cream (optional)

Directions-

Preheat the oven to 350 degrees F. 

Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.

Immerse  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, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour.
 Pour the peaches into the baking dish and gently smooth the top.
Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. 
Mix on low speed until the butter is pea-sized and the mixture is crumbly. 
Sprinkle evenly on top of the peaches and raspberries. 
Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. 
Put vanilla ice cream on top (optional)
Serve and enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!