Ingredients

• 1 teaspoon unsalted butter , or as needed
• 6 large fresh peaches
• 0.75 cups white sugar , divided
• 0.75 cups packed light brown sugar , divided
• 2 tablespoons all-purpose flour
• 1 orange , zested
• 0.5 tablespoons ground cinnamon
• 1 , 6 ounce
• 1 cup all-purpose flour
• 1 cup oats , such as Quaker Oats
• 1 cup unsalted butter , room temperature
• 0.25 teaspoons salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x10-inch glass baking dish with 1 teaspoon butter.
2. 2 Fill a large bowl with ice and cold water. Bring a large pot of water to a rapid boil. Gently plunge peaches into the boiling water for 30 to 45 seconds; transfer to the bowl of ice water using a slotted spoon. Peel peaches, cut each into 8 wedges, and place in a large bowl.
3. 3 Stir ¼ cup white sugar, ¼ cup brown sugar, 2 tablespoons flour, orange zest, and cinnamon into peaches; mix well to coat. Fold in raspberries. Set aside for 5 to 7 minutes.
4. 4 Meanwhile, beat 1 cup flour, oats, 1 cup butter, remaining ½ cup white sugar, remaining ½ cup brown sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment until well combined into pea-sized crumbs.
5. 5 Pour peach-raspberry mixture into the prepared baking dish; top evenly with crumble topping. Place the baking dish on a baking sheet.
6. 6 Bake in the preheated oven until topping is golden brown and fruit juices are bubbling, about 1 hour.
7. 7 Cool crisp before serving, 45 to 60 minutes.

Nutrition per serving