Ingredients:

  • 4 lbs fresh peaches, peeled and sliced
  • 1/2 cup brown sugar, packed
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 3/4 cup unsalted butter
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the sliced peaches with brown sugar, cornstarch, cinnamon, lemon juice, and vanilla. Pour the mixture into a 10-inch cast iron skillet, spreading evenly.
  3. Place the butter in a small saucepan over medium heat. Melt and cook, whisking constantly, until the butter foams and settles into small brown specks with a nutty aroma.
  4. Immediately pour the hot brown butter into a bowl containing the oats, flour, brown sugar, salt, and cinnamon. Stir until the mixture forms moist, clumpy pebbles.
  5. Sprinkle the oat crumble evenly over the peaches, pressing down very lightly.
  6. Bake in the center of the oven for 45–50 minutes until the topping is a deep mahogany brown and the fruit juices are bubbling violently around the edges.