Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) 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) unsalted butter, cold and cubed
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. In a large bowl, combine sliced peaches, granulated sugar, cornstarch, lemon juice, cinnamon, and salt.
  2. Stir gently until peaches are evenly coated and let them sit for 5-10 minutes to allow juices to release.
  3. Pour the peach mixture into a greased 9x9 inch baking dish, spreading them evenly.
  4. In a separate bowl, whisk together rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
  5. Add cold, cubed butter and use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized chunks remaining.
  6. Sprinkle the crumble evenly over the peaches without pressing the topping down.
  7. Bake in a preheated oven at 375°F (190°C) for 40-45 minutes until the filling is bubbling vigorously and the topping is a deep mahogany gold.
  8. Remove from oven and let cool for 15 minutes to allow the fruit juices to thicken.