Dear Genevieve,

Here is the recipe you are looking for. It can be found in Ina Garten's first book, The Barefoot Contessa Cookbook, a marvelous cookbook. I have made her Crisp and it is to-die-for, as all her dishes are. Enjoy!

PEACH AND RASPBERRY CRISP
Source: The Barefoot Contessa Cookbook by Ina Garten
Servings: 10

4 to 5 lbs. firm, ripe peaches (10-12 large peaches)
zest of 1 orange
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 Tbsp. all-purpose flour
1/2 pint raspberries
1/4 tsp. salt
1 cup quick-cooking oatmeal
1/2 lb. cold unsalted butter, diced

Preheat oven to 350 degrees. Butter the inside of a 10x15x2 1/2-inch oval baking dish.

Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and then slice into thick wedges and place them in a large bowl.

Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar and 2 Tbsp. flour. Toss well, Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add one 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 into 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 re-heat in a 350 degree oven for 20-30 minutes until warm.