Mixed Fruit and Berry Crisp

4 large peaches, ripe and firm
4 large pears, ripe and firm
4 large Granny Smith apples
Zest of 1 orange
Zest of 1 lemon
3/4 cups granulated sugar
1 cup light brown sugar
11/2 cups plus 2 to 3 tablespoons all-purpose flour
1 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/4 pound cold unsalted butter, diced

Preheat the oven to 350˚F. Butter the inside of a 10- X 15-inch baking dish.

Peel the peaches, pears, and apples, slice them into thick wedges, and place them into a large bowl. Add the orange and lemon zest, 1/2 cup granulated sugar, 1/2 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, add 1 more tablespoon of flour. Pour the mixture into the baking dish.

Combine 11/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl. Mix using both hands until the butter is pea sized and the mixture crumbly. Sprinkle evenly on top of the fruit. Bake for 1 hour, until the top is browned and crisp, and the juices are bubbly. Serve warm.

TD&N Nutrient Analysis: Calories: 365; Total Fat: 9 g; Saturated Fat: 5 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 2 g; Cholesterol: 20 mg; Sodium: 55 mg; Carbohydrates: 72 g; Fiber: 7 g; Protein: 4 g

— Recipe by Chef Hari Nayak