Ingredients:

  • 6 cups (900g) fresh peaches, sliced
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 cup (90g) old-fashioned rolled oats
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (115g) cold unsalted butter, cubed
  • 1/2 tsp (1g) ground cinnamon
  • 1/2 tsp (3g) salt

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, toss the sliced peaches with granulated sugar, cornstarch, lemon juice, cinnamon, and salt until evenly coated.
  3. Pour the peach mixture into a greased 9x9-inch baking dish, spreading it into an even layer.
  4. In the same bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt.
  5. Add the cold, cubed butter. Using a pastry cutter or fork, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized lumps.
  6. Sprinkle the crumble topping evenly over the peaches without pressing it down.
  7. Bake for 30–35 minutes until the filling is bubbling vigorously around the edges and the topping is a deep mahogany-gold.