Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • ½ cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) lemon juice
  • ½ tsp (1g) ground cinnamon
  • ¼ tsp (1.5g) salt
  • 1 cup (90g) old-fashioned rolled oats
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) packed brown sugar
  • ½ cup (115g) unsalted butter, cold and cubed
  • 1 tsp (5ml) ground cinnamon
  • ¼ tsp (1.5g) salt

Instructions:

  1. In a large mixing bowl, combine the sliced peaches, granulated sugar, cornstarch, vanilla, lemon juice, cinnamon, and salt.
  2. Stir gently with a spatula until the peaches are evenly coated. Let the mixture sit for 10 minutes to allow maceration to occur.
  3. Scrape the peaches and all collected juices into a 9x9 inch baking dish, spreading them into an even layer.
  4. In a medium bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt.
  5. Add the cold, cubed butter and use a pastry cutter or two forks to work the butter into the flour mixture until it resembles coarse meal with pea-sized lumps.
  6. Sprinkle the oat mixture evenly over the peaches and press down very lightly.
  7. Bake in a preheated oven at 375°F (190°C) for 40–45 minutes until the filling is bubbling vigorously around the edges.