Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, chilled and cubed
  • 5 tbsp ice-cold water
  • 6 cups fresh peaches, peeled and sliced
  • 0.5 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.75 cup all-purpose flour
  • 0.75 cup rolled oats
  • 0.5 cup dark brown sugar, packed
  • 1 tsp ground cinnamon
  • 0.5 cup unsalted butter, cold and cubed

Instructions:

  1. Pulse flour and salt in a food processor, then add cold butter. Process until the mixture resembles coarse crumbs with pea-sized lumps.
  2. Gradually add ice water, 1 tablespoon at a time, until the dough just holds together.
  3. Form dough into a disk, wrap in plastic, and refrigerate for 1 hour.
  4. Roll the dough to a 12-inch circle and press firmly into a 9-inch deep-dish pie plate.
  5. In a large bowl, toss sliced peaches with lemon juice, cinnamon, and nutmeg.
  6. Sprinkle granulated sugar and cornstarch over the fruit, tossing gently until coated in a glaze.
  7. Pour the peach mixture into the chilled crust, leveling with a spatula.
  8. In a bowl, combine flour, rolled oats, brown sugar, and cinnamon.
  9. Cut in the cold cubed butter using a pastry cutter or fingertips until a crumbly texture forms.
  10. Sprinkle the crumble mixture evenly over the peach filling.
  11. Bake for 50 minutes until the crust is golden and the filling is bubbling.