Peach Raspberry Crunch

Peach Raspberry Crunch
Sam Jones/Quinn Brein


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.


8 servings

Reader Comments

Leave a Comment

Nutritional Information

It would be very helpful if you included Nutritional Information for your recipes. I hope you will consider doing that in the future. Thank you.


I wish you'd include a print link.


Do you have a cookbook with all your recipies?

Cookbooks by The Old Farmer's Almanac

The Editors's picture

Hi Patrick, Yes, we do!  Here is a page with the cookbooks we currently publish:

You can also find some of our cookbooks on and in retail stores.