Ingredients:

  • 3 lbs fresh peaches, peeled, pitted, and sliced
  • 1/4 cup light brown sugar, packed
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup old fashioned rolled oats
  • 3/4 cup whole wheat pastry flour
  • 1/2 cup light brown sugar, packed
  • 1/2 cup unsalted butter, cold, cubed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

Instructions:

  1. Preheat the oven to 375°F (190°C). In a large bowl, toss the sliced peaches with the 1/4 cup brown sugar, cornstarch, lemon juice, 1 tsp cinnamon, and 1/4 tsp salt until evenly coated. Transfer the mixture into a 9x9 inch baking dish, spreading them into an even layer.
  2. In a separate bowl, whisk together the rolled oats, whole wheat pastry flour, 1/2 cup brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Add the cold, cubed butter and use a pastry cutter or fork to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized lumps.
  3. Spoon the topping evenly over the peaches without packing it down. Bake for 40–45 minutes until the filling is bubbling around the edges and the topping is a deep mahogany gold.