Ingredients:

  • 6 cups (900g) 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
  • 1 cup (200g) packed 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 375°F (190°C).
  2. In a large bowl, toss the sliced peaches with granulated sugar, cornstarch, lemon juice, cinnamon, and salt until evenly coated and glossy.
  3. Pour the peach mixture into a 9x9 inch baking dish, spreading it into an even layer.
  4. In the same bowl, combine the flour, rolled oats, brown sugar, cinnamon, and salt.
  5. Add the cold, cubed butter and use a pastry cutter or fork to work it into the dry ingredients until the mixture resembles coarse sand with some pea-sized lumps.
  6. Sprinkle the crumble evenly over the peach base, leaving the top slightly uneven.
  7. Bake for 40–45 minutes until the fruit juices are bubbling vigorously around the edges and the topping is deep mahogany-colored gold.