Ingredients:

  • 6 cups (900g) fresh peaches, peeled and 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 (125g) all-purpose flour
  • 1 cup (90g) rolled oats
  • 1 cup (200g) packed brown sugar
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tbsp (25g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Toss the sliced peaches, granulated sugar, cornstarch, lemon juice, cinnamon, and salt in a large bowl until evenly coated and the cornstarch has dissolved.
  3. Transfer the peach mixture into a 9x9 inch baking dish, spreading it into an even layer.
  4. In a mixing bowl, combine flour, oats, brown sugar, cinnamon, and salt.
  5. Add cold, cubed butter and use a pastry cutter or fork to work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized lumps.
  6. Sprinkle the crumble topping evenly over the peaches without pressing it down.
  7. Bake for 40–45 minutes until the fruit juices are bubbling and the topping is golden brown.