• Preheat the oven to 350 degrees F. Spray a 9" x 13" dish.
• Immerse peaches in boiling water for 30 seconds, then place them in cold water.
• Peel the peaches and cut them into chunks and place them into a large bowl.
• Add ¼ cup granulated sugar, ½ 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, mix in 1 more tablespoon of flour.
• Pour the mixture into the dish.

For the crisp topping:

• In a medium bowl, pour in flour, brown sugar and oats. Stir ingredients together.
• Pour in melted butter and stir ingredients together. Break up larger chunks of the crumble topping.
• 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 with a scoop of vanilla bean ice cream!