Ingredients:

  • 6 cups (900g) fresh peaches, sliced
  • ¼ cup (50g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) ground cinnamon
  • ¼ tsp (1.5g) salt
  • 1 cup (90g) all-purpose flour
  • 1 cup (90g) rolled oats (old-fashioned)
  • ½ cup (100g) brown sugar, packed
  • ½ cup (113g) unsalted butter, chilled 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 every slice is coated. Pour the mixture into an 8x8-inch baking dish and spread evenly.
  3. In a separate bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt.
  4. Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or fingertips, work the butter in until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  5. Sprinkle the crumble topping evenly over the peaches without pressing it down.
  6. Bake for 40–45 minutes until the fruit juices bubble vigorously around the edges and the topping turns a deep, mahogany gold.