Time: 20 minutes prep + 60 minutes baking
Yield: 8-10 servings
Recipe from The Barefoot Contessa

FILLING:
10 large peaches
1 orange, zested
1/4 C sugar
1/2 C brown sugar
2 T flour
1 heaping C raspberries

TOPPING:
1 1/2 C flour
1 C sugar
1/2 C brown sugar
1 C instant oatmeal
1/4 t salt
1 C butter, cold

1. Preheat your oven to 350 degrees. Peel and slice your peaches, tutorial found here.  

2. Zest 1 orange and add it to the peaches.

3. Toss in 1/4 C sugar, 1/2 C brown sugar and 2 T flour. Give it all a nice stir, making sure everything is incorporated well.

4. Add 1 heaping cup of raspberries, and gently fold them in. Don't be too aggressive, you want the pretty berries to stay mostly intact.

5. Spray a 9x13 pan with cooking spray and pour the peach filling in.

6. To make the topping, find yourself 1 cup of cold butter and slice it into small chunks.

7. Into your stand mixer place 1 1/2 C flour, 1 C sugar, 1/2 C brown sugar , 1 C instant oatmeal and 1/4 t salt. Mix it just until combined.

8. Toss in the cold butter and let it mix until the butter is broken down and resembles coarse crumbs. Should take about 3-4 minutes. If you don't have a mixer or just don't want to use your mixer...you can cut the butter into the dry ingredients with a pastry blender or even with a pair of butter knives.

9. Spread the topping evenly over the fruit.  

10. Bake for 60 minutes, or until the top is golden and crisp and the filling is bubbly and divine. Serve warm from the oven with vanilla ice cream, or whipped cream.

Enjoy! 

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