Ingredients:

  • 5 cups (750g) fresh peaches, sliced
  • 1/3 cup (65g) brown sugar, packed
  • 1 tbsp (8g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1 cup (90g) old fashioned rolled oats
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 tsp (3g) sea salt
  • 1/2 cup (115g) unsalted butter, cold and cubed

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the sliced peaches with brown sugar, cornstarch, cinnamon, and lemon juice until every slice is coated. Pour the mixture into a 9x9 inch baking dish and spread evenly.
  3. In the same bowl, combine the rolled oats, all-purpose flour, brown sugar, and sea salt.
  4. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or fingertips, rub the butter in until the mixture forms coarse crumbs with some pea-sized lumps remaining.
  5. Sprinkle the oat topping evenly over the peaches without pressing it down to maintain an airy texture.
  6. Bake for 35–40 minutes until the filling is bubbling around the edges and the topping is a deep mahogany-gold.