Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 tsp (1.5g) salt
  • 1 cup (120g) all-purpose flour
  • 1 cup (90g) old-fashioned rolled oats
  • 1 cup (200g) packed light brown sugar
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (113g) unsalted butter, cold and cubed

Instructions:

  1. Toss the sliced peaches, granulated sugar, cornstarch, cinnamon, lemon juice, and salt in a large bowl. Stir gently until the fruit is evenly coated and the cornstarch has dissolved.
  2. Transfer the peach mixture into a 9x9 inch baking dish, spreading the peaches into an even layer.
  3. In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt.
  4. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fingertips to work the butter in until the mixture resembles coarse crumbs with pea-sized lumps.
  5. Scatter the topping evenly over the peaches, pressing down very lightly.
  6. Bake at 375°F (190°C) for 40–45 minutes until the fruit juices are bubbling vigorously and the topping is deep mahogany-gold.