Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • ½ cup (100g) granulated sugar
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) ground cinnamon
  • ¼ tsp (1g) ground ginger
  • 1 cup (120g) all-purpose flour
  • 1 cup (90g) rolled oats
  • 1 cup (200g) packed light brown sugar
  • ½ cup (113g) unsalted butter, cold and cubed
  • ½ tsp (3g) salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the sliced peaches with granulated sugar, cornstarch, lemon juice, cinnamon, and ginger.
  3. Let the fruit mixture sit for 5-10 minutes to allow the peaches to release their juices and create a natural syrup.
  4. Transfer the fruit into a 9x9 inch baking dish or cast-iron skillet, spreading them evenly.
  5. In a clean bowl, whisk together the flour, rolled oats, brown sugar, and salt.
  6. Add the cold, cubed butter and use a pastry cutter or fork to work the butter into the dry ingredients until coarse crumbs with pea-sized chunks form.
  7. Spoon the crumble topping over the peaches, piling it slightly in the center for height.
  8. Bake for 40-45 minutes until the fruit is bubbling vigorously around the edges and the topping has turned a deep, mahogany gold.