Ingredients:

  • 6 cups (900g) fresh peaches, sliced
  • 1/3 cup (65g) light brown sugar, packed
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 cup (120g) all-purpose flour
  • 1 cup (90g) rolled oats
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (113g) unsalted butter, cold and cubed

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a 9x9 inch baking dish.
  2. In a large mixing bowl, combine sliced peaches, 1/3 cup brown sugar, cornstarch, lemon juice, 1 tsp cinnamon, and 1/4 tsp salt. Toss gently until coated in syrup.
  3. Pour the peach mixture into the baking dish and spread into an even layer.
  4. In a medium bowl, whisk together flour, rolled oats, 1/2 cup brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt.
  5. Add cold, cubed butter to the dry ingredients. Use a pastry cutter or two forks to work the butter in until the mixture resembles coarse crumbs with pea-sized lumps.
  6. Scatter the crumble topping evenly over the peaches without pressing down.
  7. Bake for 40–45 minutes until the filling bubbles around the edges and the topping is mahogany-gold and firm to the touch.