Ingredients:

  • 5 cups (750g) fresh peaches, peeled and sliced
  • ½ cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) ground cinnamon
  • ¼ tsp (1.5g) salt
  • 1 cup (120g) all-purpose flour
  • 1 cup (90g) rolled oats (old fashioned)
  • 1 cup (200g) packed light brown sugar
  • ½ cup (113g) unsalted butter, cold and cubed
  • 1 tsp (2g) ground cinnamon
  • ¼ tsp (1.5g) salt

Instructions:

  1. Preheat your oven to 350°F (177°C) and lightly grease your baking dish with butter or non-stick spray.
  2. In a large bowl, toss the sliced peaches with lemon juice.
  3. Whisk together the sugar, cornstarch, cinnamon, and salt, then fold into the peaches until the fruit is evenly coated and looks glossy.
  4. Transfer the mixture to the baking dish, spreading it into an even layer.
  5. In a separate bowl, combine flour, oats, brown sugar, cinnamon, and salt.
  6. Add the cold, cubed butter. Use a pastry cutter or forks to work the butter into the dry ingredients until the mixture resembles coarse crumbs (about the size of small peas).
  7. Sprinkle the crumble evenly over the peaches, pressing down very lightly with your palms.
  8. Bake for 40–45 minutes until the fruit juices are bubbling vigorously around the edges and the topping has turned a deep, golden mahogany.