12 large peaches
1 cup granulated sugar
1 cup light brown sugar, packed
1/2 teaspoon almond extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 pint raspberries
1/4 teaspoon salt
1 cup rolled oats
1/2 pound (2 sticks) cold unsalted butter, diced
Preheat oven to 350*F. Butter 13x9x2 inch glass baking dish.
Slice peaches into wedges and place in large bowl. Add 1/4 cup sugar, 1/2 cup brown sugar, almond extract, and 2 tablespoons flour. Toss to coat. Mix in raspberries and let sit for 5 minutes. Transfer to baking dish.
With a stand mixer fitted with paddle attachment, mix 1 1/2 cups flour, 1 cup sugar, 1/2 cup brown sugar, salt, oatmeal, and butter on low until crumbs form; sprinkle over peaches.
Bake 1 hour, or until juices are bubbling and top is brown and crisp. Serve warm.
Store leftovers in fridge, reheating in a 350* oven for 20 minutes.
adapted from the barefoot contessa cookbook