Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tbsp granulated sugar
  • 1/2 cup unsalted butter, chilled and cubed
  • 4 tbsp ice water
  • 2.5 lbs fresh peaches, peeled and sliced
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 3 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 cup light brown sugar, packed
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter, chilled and cubed

Instructions:

  1. Combine flour, salt, and sugar in a bowl; use a pastry cutter to work the chilled butter into the flour until the mixture resembles coarse crumbs.
  2. Stir in ice water one tablespoon at a time until the dough just holds together.
  3. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
  4. Roll the dough into a 12-inch circle and press gently into a 9-inch deep-dish pie plate, trimming the edges.
  5. In a large bowl, toss sliced peaches with lemon juice and vanilla extract.
  6. Whisk together granulated sugar, brown sugar, cornstarch, cinnamon, and nutmeg, then fold into the peach mixture.
  7. Prepare the crumble by mixing flour, rolled oats, brown sugar, salt, and cinnamon; cut in chilled butter until pea-sized clumps form.
  8. Fill the pie crust with the peach mixture and top evenly with the oatmeal crumble.
  9. Bake for 50 minutes or until the crust is golden and the filling is bubbling.