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 (125g) all-purpose flour
  • 1 cup (90g) rolled oats
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (113g) unsalted butter, 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). In a large bowl, toss the sliced peaches with granulated sugar, cornstarch, cinnamon, lemon juice, and salt. Stir gently until the peaches are evenly coated and the cornstarch has dissolved. Pour the mixture into the prepared 9x9 inch baking dish, spreading it into an even layer.
  2. In a separate bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter. Use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with a few pea-sized chunks remaining.
  3. Sprinkle the topping evenly over the peaches, ensuring you cover the edges to prevent the fruit from burning. Bake for 40 to 50 minutes until the fruit juices are bubbling vigorously around the edges and the topping is a deep, golden brown.