Peach-Raspberry Crunch

Photo Credit
Sam Jones/Quinn Brein
The Editors
8 servings
Preparation Method
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Ever tried combining peaches and raspberries? Mmmm! Try this mouth-watering recipe for Peach-Raspberry Crunch. It’s especially delicious when peaches are in season. Serve topped with vanilla ice cream, if desired.

3 cups peeled and sliced ripe peaches
2 cups fresh raspberries
1/4 cup mild honey
1 tablespoon fresh lemon juice
1-1/2 tablespoons all-purpose flour
1/3 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/3 cup oat bran
1/3 cup packed 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

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

For filling: 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.

For topping: Combine the flour, oats, oat bran, brown sugar, cinnamon, and salt in a large bowl. Add the butter and rub it 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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