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

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish with butter or non-stick spray.
  2. In a large bowl, toss the sliced peaches with granulated sugar, cornstarch, lemon juice, cinnamon, and salt.
  3. Stir gently until the fruit is evenly coated and the cornstarch has dissolved. Pour the mixture into the prepared baking dish, spreading it into an even layer.
  4. In a medium bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and salt.
  5. Add the cold, cubed butter. Using a fork or pastry cutter, work the butter into the dry ingredients until the mixture looks like coarse crumbs (about the size of peas).
  6. Sprinkle the topping evenly over the peach layer, leaving it in rustic clumps rather than pressing it down.
  7. Place the dish on a baking sheet and bake for 40–45 minutes until the filling is bubbling and the topping is a deep, golden mahogany.
  8. Let the crisp cool for 15 minutes before serving to allow the juices to set.