Ingredients:

  • 6 cups (900g) peeled and sliced peaches
  • 1/2 cup (100g) light brown sugar, packed
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 cup (125g) all-purpose flour
  • 1 cup (90g) rolled oats
  • 3/4 cup (150g) light brown sugar, packed
  • 1/2 cup (113g) unsalted butter, ice-cold and cubed
  • 1/2 tsp (3g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the sliced peaches with brown sugar, cornstarch, lemon juice, cinnamon, and salt until every slice is coated.
  3. Pour the peach mixture into a 9x9 inch baking dish, spreading it into an even layer.
  4. In a separate bowl, whisk together flour, oats, brown sugar, cinnamon, and salt.
  5. Add the cubed cold butter and use a pastry cutter or fingertips to rub the butter into the dry ingredients until the mixture looks like coarse wet sand with a few pea-sized lumps of butter remaining.
  6. Sprinkle the topping evenly over the peaches without pressing it down.
  7. Bake for 35–40 minutes until the fruit juices bubble vigorously around the edges and the topping is a deep, mahogany-gold color.