Ingredients:

  • 2 cans (15 oz / 425g each) sliced peaches, drained
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (12g) granulated sugar
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 tsp (1.5g) salt
  • 1 cup (90g) old-fashioned rolled oats
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (3g) salt

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, toss the drained canned peaches with cornstarch, granulated sugar, cinnamon, lemon juice, and salt.
  3. Transfer the peach mixture into a 9x9 inch baking dish, spreading them evenly.
  4. In a large bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and salt.
  5. Add the cold, cubed butter to the oat mixture. Use a pastry cutter or forks to work the butter in until the mixture resembles coarse crumbs with pea-sized lumps.
  6. Sprinkle the crumble evenly over the peaches, pressing down very lightly.
  7. Bake for 35–45 minutes, until the fruit juices are bubbling up the sides and the topping is deep mahogany-gold.