Preheat the oven to 350 degrees F. Butter the inside of a 10x15x2 1/2-inch baking dish. Peel the peaches, slice into thick wedges and place in large bowl. Add the orange zest, 1/4 cup sugar, 1/2 cup brown sugar, and 2 tablespoons flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. Pour 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. Serve immediately, or store in the refrigerator and reheat in a 350-degree oven for 20 to 30 minutes, until warm.
Nutritional Value Per Serving
Calories 337, Calories From Fat 123, Total Fat 14g, Saturated Fat 8g, Trans Fatty Acid 0, Cholesterol 35mg, Total Carbohydrate 55g, Protein 3g, Omega 3 Fatty Acid 0.06g