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
  • 1/4 tsp (1.5g) 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) cold unsalted butter, cubed
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat oven to 375°F (190°C). In a large bowl, toss sliced peaches with sugar, cornstarch, lemon juice, cinnamon, and salt. Let the mixture sit for 10–15 minutes to create a thick syrup, then pour into a 9x9 inch baking dish and spread evenly.
  2. In a separate bowl, whisk together oats, flour, brown sugar, cinnamon, and salt. Add cold, cubed butter and work it into the dry ingredients using a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized chunks of butter.
  3. Spoon the crumble evenly over the peaches, pressing down lightly. Bake for 40–45 minutes until the fruit juices bubble vigorously and the topping is a deep golden mahogany color.