Peach Raspberry Crisp

This crisp is very similar to the strawberry rhubarb crisp I posted a few months back but I think it's worth posting because it is just so darn good!  I took this to a friend's house the other night and she made homemade vanilla ice cream to go with it!  Perfection!  Of course, we devoured it so fast that I forgot to take a picture with the ice cream but, you get the idea!  Enjoy!

Peach Raspberry Crisp (adapted from foodnetwork.com)

3 lb. ripe peaches (about 5-6 large peaches)

1/2 orange, zested
1/2 c. + 2 T. white sugar
1/2 c. brown sugar, divided
3/4 c. + 1 T. flour (I used white whole wheat flour)
1/2 pint raspberries
1/8 t. salt
1/2 c. quick cooking oats
1 stick unsalted butter

Preheat the oven to 350.  Spray an 8X8 baking dish with cooking spray and set aside.  

Peel the peaches, slice them into thick wedges and place in a large bowl.  Add the orange zest, 2 T. white sugar, 1/4 c. brown sugar and 1 T. flour.  Toss to combine.  Gently mix in the raspberries.  Pour the peaches into the prepared baking dish and set aside.

In a food processor combine 3/4 c. flour, 1/2 c. white sugar, 1/4 c. brown sugar, salt and oats.  Pulse to combine.  Cut the butter into cubes and place in the food processor.  Pulse until the mixture is blended and coarsely chopped.  Pour the topping over the fruit and bake for 45 minutes or until the fruit is bubbly and the topping is golden brown.  Serve with vanilla ice cream!

8 servings (338 calories each serving) according to my calculator on loseit.com