Ingredients:

  • 6 cups (900g) fresh peaches, sliced
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp (15g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 cup (120g) all-purpose flour
  • 1 cup (90g) old-fashioned rolled oats
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 1/2 tsp (3g) salt
  • 1/2 tsp (2g) ground cinnamon

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the sliced peaches with granulated sugar, cornstarch, lemon juice, cinnamon, and salt until evenly coated and glossy. Pour the mixture into a 9x9 inch baking dish, spreading into an even layer.
  3. In a separate bowl, whisk together the flour, oats, brown sugar, salt, and cinnamon.
  4. Add the chilled, cubed butter to the dry ingredients. Use a pastry cutter or fingertips to work the butter in until the mixture forms pea-sized crumbs.
  5. Sprinkle the crumble topping evenly over the peaches.
  6. Bake for 40–50 minutes until the topping is mahogany-gold and the peach juices are bubbling vigorously around the edges.
  7. Remove from the oven and let the crumble rest for 10 minutes to allow the sauce to set.