Ingredients:

  • 3 lbs fresh peaches, peeled and sliced
  • 1/2 cup light brown sugar, packed
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1 tbsp fresh lemon juice
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1 cup light brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cold and cubed

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the sliced peaches with 1/2 cup brown sugar, cornstarch, 1 tsp cinnamon, and lemon juice until the fruit is evenly coated. Pour the mixture into a greased 9x9 inch baking dish.
  3. In a separate bowl, whisk together flour, rolled oats, 1 cup brown sugar, 1/2 tsp cinnamon, and salt.
  4. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or forks to work the butter in until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  5. Spoon the crumble topping evenly over the peaches, pressing down very lightly.
  6. Bake for 30-35 minutes until the fruit juices bubble around the edges and the topping is a deep, mahogany-gold color.