Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) ground cinnamon
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) kosher 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, chilled and cubed
  • 1/2 tsp (3g) ground cinnamon
  • 1/4 tsp (1.5g) kosher 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, vanilla, and salt until evenly coated. Pour the mixture into a 9x9 inch baking dish.
  3. In a separate bowl, whisk together oats, flour, brown sugar, cinnamon, and salt.
  4. Add chilled, 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.
  5. Spoon the topping over the peaches evenly without pressing down.
  6. Bake for 40–45 minutes until the fruit juices bubble around the edges and the topping is mahogany gold.