Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, chilled and cubed
  • 4 tbsp ice water
  • 5 cups peeled and sliced peaches
  • 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
  • 0.5 cup rolled oats
  • 0.5 cup light brown sugar, packed
  • 0.5 tsp ground cinnamon
  • 0.5 cup unsalted butter, cold and cubed

Instructions:

  1. Combine 1.25 cups flour and 0.5 tsp salt in a bowl.
  2. Work the chilled butter into the flour using a pastry cutter until the mixture resembles coarse crumbs (pea-sized).
  3. Add ice water one tablespoon at a time, stirring until the dough just holds together.
  4. Press the dough into a disc, wrap in plastic, and refrigerate for 30 minutes.
  5. Roll out the dough on a floured surface and press it firmly into a 9-inch pie plate; trim edges and crimp the rim.
  6. In a large bowl, combine sliced peaches, granulated sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
  7. Let the peach mixture sit for 10 minutes to allow the cornstarch to dissolve.
  8. Pour the peach filling into the chilled crust, spreading the fruit evenly.
  9. Stir together 0.75 cup flour, rolled oats, brown sugar, and 0.5 tsp cinnamon.
  10. Rub cold butter into the crumble mixture with your fingers until clumpy crumbs form.
  11. Sprinkle the crumble evenly over the peach filling, pressing down very lightly.
  12. Bake at 425°F (218°C) for 15 minutes, then reduce heat and bake for the remaining time until the filling is bubbly and the crust is golden brown (approximately 50 minutes total cook time).