Peach Crumble With Cinnamon Oats: Golden

Instructions:

1. In a large bowl, combine the sliced peaches, 50g brown sugar, lemon juice, cornstarch, 1g cinnamon, and vanilla extract. Stir gently until coated in a thick, pale slurry.
2. Pour the peach mixture into a 9x9 inch baking dish and spread into an even layer.
3. In a medium bowl, whisk together the flour, rolled oats, 100g brown sugar, 2g cinnamon, and salt.
4. Add the chilled butter cubes to the dry mixture. Use a pastry cutter or forks to mash the butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps.
5. Gently fold the topping with a spoon to ensure no large streaks of butter remain.
6. Sprinkle the oat topping evenly over the peaches, pressing down very lightly.
7. Bake at 375°F (190°C) for 25–30 minutes until fruit juices bubble up the sides and the topping is mahogany-gold.