This recipe makes an enormous crisp, so feel free to halve the ingredients. Use an 8-by-8-inch baking dish for the smaller crisp.

Ina Garten recommends serving this dessert with rum-flavored whipped cream or vanilla ice cream. I've added a couple of additional suggestions to the ingredients list.

Prep Time: 30 minutes
Cook Time: about 1 hour
Yield: 10 servings

4 to 5 pounds ripe peaches (10 to 12 large peaches)
Zest of 1 orange
1 1/4 cups granulated sugar
1 cup packed light brown sugar
1 1/2 cups plus 2 to 3 Tbsp all-purpose flour
1/2 pint raspberries
1/4 tsp salt
1 cup quick-cooking oats
1/2 pound cold unsalted butter, diced
Rum-flavored whipped cream, vanilla ice cream, sour cream, or crème fraîche, for serving (optional)

Preheat the oven to 350 degrees. Butter the inside of a 10-by-15-inch baking dish.

To remove the peach skins: Blanch the peaches in a large pot of boiling water for 30 seconds, then drop them in a bowl of ice water. Peel the skins off, slice the peaches around the middle, and twist to remove the fruit from the pits. Discard skin and pits. Slice the peaches into 1/4-inch thick pieces and place in a large bowl.

To the same bowl, add the orange zest, 1/4 cup of the granulated sugar 1/2 cup of the brown sugar, and 2 Tbsp 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 Tbsp of flour and stir gently. Pour the peaches into the prepared pan.

Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oats, and the cold diced butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle the streusel evenly on top of the peaches. Bake for 50 to 60 minutes until the top is browned and crisp and the juices are bubbly. Serve hot or warm, with desired accompaniments.