Ingredients:

  • 6 cups (900g) fresh peaches, sliced
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 cup (90g) rolled oats
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) packed light brown sugar
  • 1/2 tsp (2g) ground cinnamon
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish.
  2. In a medium bowl, combine the sliced peaches, granulated sugar, cornstarch, lemon juice, cinnamon, and salt. Toss gently until evenly coated.
  3. Pour the fruit mixture into the baking dish, spreading it into an even layer.
  4. In a large bowl, whisk together the rolled oats, all-purpose flour, light brown sugar, cinnamon, and salt.
  5. Add the cold, cubed butter to the dry ingredients and use a pastry cutter or fork to work the butter in until the mixture resembles coarse crumbs with pea-sized lumps.
  6. Sprinkle the topping evenly over the peaches, pressing down very lightly.
  7. Bake on the center rack for 40–45 minutes until the fruit juices are bubbling and the topping is deep mahogany-brown.
  8. Let the crisp rest for 15 minutes before serving to allow the filling to set.