Recipe for High-Fiber Peach Raspberry Crunch | Almanac.com

High-Fiber Peach Raspberry Crunch

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Becky Luigart-Stayner
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Mmmm! Our Peach Raspberry Crunch recipe is perfect for summer—freshly sliced peaches and fresh berries. Serve with vanilla ice cream if desired!

Find this recipe and many more delicious treats in The Old Farmer’s Almanac Everyday Baking cookbook.


3 cups peeled and sliced ripe peaches
2 cups fresh raspberries
1/4 cup mild honey
1 tablespoon lemon juice
1-1/2 tablespoons all-purpose flour

Preheat the oven to 350°F. Butter a 9x9-inch baking pan and set aside.

For fruit: Mix the peaches, raspberries, honey, and lemon juice in a large bowl. Add the flour and mix lightly. Turn the ingredients into the prepared pan. Set aside.


1/3 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/3 cup oat bran
1/3 cup packed light-brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup (1/2 stick) cold, unsalted butter, cut into 1/4-inch pieces

For topping: Combine the flour, oats, oat bran, brown sugar, cinnamon, and salt in a large bowl. Add the butter and rub it in with your fingers until you have uniform, gravel-like crumbs. (This can also be done in the food processor. Pulse until you have uniform crumbs; don’t let the mixture turn clumpy.) Spread the mixture evenly over the fruit and bake for about 40 minutes, until the top is golden brown and the juices bubble thickly. Cool on a rack for at least 15 minutes before serving.

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