Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/2 cup (100g) granulated sugar
  • 3 tbsp (25g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (16g) unsalted butter, diced
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (45g) rolled oats
  • 1/2 cup (100g) packed brown sugar
  • 1/2 tsp (1g) salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1 (9-inch) unbaked pie crust
  • 1 tbsp (8g) plain dried breadcrumbs

Instructions:

  1. In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, cinnamon, and lemon juice. Stir gently until the peaches are coated in a velvety slurry.
  2. Place the unbaked pie crust into a 9-inch pie plate and sprinkle the breadcrumbs evenly across the bottom to create a moisture barrier.
  3. Pour the prepared peach mixture into the pie shell and dot the top of the fruit with the diced butter.
  4. In a medium bowl, whisk together the all-purpose flour, rolled oats, brown sugar, and salt.
  5. Add the cold, cubed butter to the dry ingredients and use a pastry cutter or fork to blend until the mixture becomes crumbly.
  6. Sprinkle the crumble topping evenly over the peach filling.
  7. Bake for 50 minutes or until the crust is golden brown and the filling is bubbling.