Ingredients:

  • 6 cups (900g) sliced peaches
  • 1/4 cup (50g) light brown sugar, packed
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (8g) cornstarch
  • 1 cup (90g) all-purpose flour
  • 1 cup (90g) rolled oats
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) unsalted butter, cold and cubed

Instructions:

  1. Preheat your oven to 375°F (190°C). In a 9x9 inch baking dish, toss the sliced peaches with brown sugar, lemon juice, cinnamon, and cornstarch. Spread them evenly to ensure every slice is coated.
  2. In a mixing bowl, combine flour, oats, brown sugar, and salt. Using a pastry cutter or forks, work the cold cubed butter into the dry ingredients until the mixture looks like coarse crumbs with a few pea-sized lumps of butter remaining.
  3. Scatter the crumble evenly over the peaches, pressing down very lightly. Bake for 30–35 minutes until the fruit juices are bubbling vigorously around the edges and the topping is a deep, mahogany-gold.