Peach and Raspberry Crisp

I made this with canned peaches and frozen, drained raspberries. I made the crisp topping in the food processor. This recipe tasted wonderful and seasonally fresh! It's a must try. Delicious with CoolWhip or ice cream.

Peach and Raspberry Crisp

4 to 5 pounds ripe peaches, sliced
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 Tablespoons flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced

Preheat the oven to 350 degrees. Butter the inside of a 10x15x2 1/2" oval baking dish. (I used a 9x13" pan instead)

If using fresh peaches, immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them 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 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 or food processor. 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.