This crisp is so easy to put together. It's a great dessert when you have a crowd to feed. The topping can be made ahead of time, and refrigerated, to save some prep time. You can also make the crisp ahead of time and reheat. I always try to time it so that it comes out of the oven about half an hour or so before we eat dinner. When it's time for dessert, the crisp is still warm but not so warm that you can't eat it. It's especially good with a scoop of vanilla ice cream on top!
Peach and Raspberry Crisp
4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plues 2 to 3 tablespoons all-purpose flour
1 pint raspberries
1/4 teaspoon salt
1 cup oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
Preheat the oven to 350 degrees. Butter (or use cooking spray) the inside of a 9x13-inch baking dish.
Peel the peaches and slice them into thick wedges; place into a large bowl. Add 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 peach mixture into the baking dish and gently smooth the top.
For the topping, 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 fitter with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly (can be made ahead and refrigerated). 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.