Oatmeal Peach Crisp for 8 Servings

Instructions:

1. In a large bowl, combine sliced peaches, brown sugar, cornstarch, cinnamon, lemon juice, and salt. Stir gently until the peaches are coated in a thick, fragrant syrup and no clumps of cornstarch remain.
2. Pour the peach mixture into a 9x9 inch square baking dish or cast-iron skillet, spreading the slices evenly.
3. In a separate bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt.
4. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to press the butter into the mixture until it looks like coarse wet sand with some pea-sized lumps of butter remaining.
5. Sprinkle the crumble evenly over the peaches without pressing the topping down.
6. Bake at 375°F (190°C) for 40–45 minutes, until the fruit juices are bubbling vigorously around the edges and the topping is deep mahogany-brown.
7. Let the dish sit for 15 minutes before serving to allow the filling to set into a velvety glaze.