Peach Crisp for 8 Servings

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, toss the sliced peaches with granulated sugar, lemon juice, cornstarch, cinnamon, and salt.
3. Stir gently until the peaches are evenly coated and the cornstarch has dissolved.
4. Transfer the mixture into a 9x9 inch baking dish, spreading it into an even layer.
5. In a large mixing bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt.
6. Add the cold, cubed butter.
7. Use a pastry cutter or forks to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
8. Scatter the crumble evenly over the peaches, avoiding pressing the topping down.
9. Place the dish on a baking sheet and bake for 30–35 minutes until the topping is deep mahogany-gold and the peach juices bubble thick and slow around the edges.
10. Remove from the oven and let it rest for 10 minutes to allow the filling to set.