Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 cup (90g) rolled oats
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (113g) unsalted butter, chilled and cubed
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Toss the sliced peaches with sugar, cornstarch, lemon juice, cinnamon, and salt directly in the baking dish. Stir until the fruit is evenly coated in a cloudy glaze and spread into an even layer.
  2. In a mixing bowl, whisk together oats, flour, brown sugar, cinnamon, and salt. Add the chilled, cubed butter and use a pastry cutter or forks to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
  3. Scatter the crumble topping evenly over the peaches, pressing down very lightly. Bake at 375°F (190°C) for 30–35 minutes until the fruit juices are bubbling around the edges and the topping is a deep mahogany gold.