Ingredients:

  • 6 cups fresh yellow peaches, peeled and sliced
  • 2 tbsp maple syrup
  • 1 tbsp cornstarch
  • 2 tsp ground cinnamon
  • 1 tbsp fresh lemon juice
  • 1 cup old fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 4 tbsp cold unsalted butter, cubed
  • 1/4 tsp fine sea salt

Instructions:

  1. In a large bowl, combine the sliced peaches, maple syrup, cornstarch, 1 tsp cinnamon, and lemon juice. Stir gently until the cornstarch has dissolved and the peaches are coated in a thin glaze.
  2. Spread the peach mixture evenly into the bottom of a 9x9 inch baking dish, pressing down lightly.
  3. In a mixing bowl, whisk together the rolled oats, flour, brown sugar, remaining 1 tsp cinnamon, and salt.
  4. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to work the butter in until the mixture resembles coarse crumbs with some pea-sized lumps.
  5. Sprinkle the topping evenly over the peaches without pressing it down.
  6. Bake at 375°F (190°C) for 25 minutes, or until the fruit juices are bubbling around the edges and the topping is deep golden-brown.
  7. Remove from the oven and let the crisp set before serving.