Ingredients:

  • 6 cups fresh peaches (peeled and sliced)
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup old fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 cup 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 350°F (175°C) and grease a 9x9-inch baking dish with butter or cooking spray.
  2. In a large bowl, toss the sliced peaches with granulated sugar, cornstarch, lemon juice, 1 tsp cinnamon, and 1/4 tsp salt until fully coated. Spread the mixture evenly into the bottom of the baking dish.
  3. In the same bowl, combine the rolled oats, all-purpose flour, brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt.
  4. Add the cubed cold butter to the dry ingredients. Use a pastry cutter or fingertips to work the butter in until the mixture resembles coarse sand with some pea-sized clumps remaining.
  5. Spoon the crumble topping over the peaches, distributing it evenly without pressing down to maintain a loose texture for maximum crunch.
  6. Bake for 30 minutes, or until the peach juices are bubbling around the edges and the topping is a deep mahogany-brown.