Immerse peaches in boiling water for 30 seconds then cool in cold water. Peal and slice into thick wedges and place in bowl. Add orange zest, brown sugar, flour and raspberries. Gently toss, if there is a lot of liquid add a little more flour. Pour into baking dish.
For crisp, combine all ingredients untill butter is pea sized and crumbly.
Bake for 1 hour at 350 deg F untill the top is brown and crisp and the juices are bubbling. Serve immediately, or store in the fridge and reheat in a 350 deg F oven for 20 - 30 minutes.