Ingredients:

  • 6 cups (900g) fresh peaches, sliced into ½-inch wedges
  • ¼ cup (50g) granulated sugar
  • 1 tbsp (12g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ tsp (1.5g) salt
  • 1 cup (90g) old-fashioned rolled oats
  • 1 cup (125g) all-purpose flour
  • ¾ cup (150g) light brown sugar, packed
  • ½ cup (113g) unsalted butter, cold and cubed
  • ½ tsp (2.5g) ground cinnamon
  • ¼ tsp (1.5g) salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, toss the sliced peaches with granulated sugar, cornstarch, cinnamon, lemon juice, and salt until evenly coated. Pour the mixture into a 9x9 inch baking dish, spreading into an even layer.
  3. In a large bowl, whisk together the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
  4. Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or fingertips, rub the butter into the mixture until it resembles coarse crumbs with some pea-sized lumps remaining.
  5. Sprinkle the oat topping evenly over the peaches, pressing down very lightly to ensure some oats adhere to the fruit.
  6. Bake for 30–35 minutes until the peach juices are bubbling vigorously around the edges and the topping is a deep mahogany-brown.