Preheat oven to 350 degrees.

In a large bowl, gently toss berries together with sugar, flour and orange zest. Pour into a 9-inch deep dish pie plate and allow to sit while you make the topping.

Place refrigerated cookie dough into a bowl along with rolled oats. Stir with a wooden spoon until combined. Cover the berries with 1/4 cup sized dollops of topping and bake for 30 minutes or until topping is lightly browned and berries are bubbly. Serve warm as is or with a scoop of vanilla ice cream.