Peach and Raspberry Crisp

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4 to 5 pounds firm, ripe peaches (10 to 12 large peaches)

1 orange, zested

1 1/4 cups granulated sugar

1 cup light brown sugar, packed

1 1/2 cups plus 2 to 3 tablespoons all-purpose flour

1/2 pint raspberries

1/4 teaspoon salt

1 cup quick-cooking oatmeal

1/2 pound cold unsalted butter, diced