Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (12g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1/4 cup (50g) maple syrup
  • 1 cup (90g) rolled oats
  • 1/2 cup (60g) whole wheat pastry flour
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) unsalted butter, cold and cubed

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Toss the sliced peaches with cornstarch, cinnamon, lemon juice, and maple syrup in a medium bowl. Note: Stir well so the cornstarch doesn't clump
  3. Pour the peach mixture into the 9x9 inch baking dish and spread it into an even layer.
  4. Whisk the rolled oats, whole wheat pastry flour, brown sugar, and salt in a large bowl.
  5. Add the cold, cubed butter to the dry ingredients.
  6. Use a pastry cutter or your fingers to work the butter in until the mixture looks like coarse crumbs with pea sized lumps.
  7. Scatter the crumble topping over the peaches, pressing down very lightly.
  8. Bake for 40-45 minutes until the fruit juices bubble around the edges and the topping is deep mahogany brown.