Ingredients:

  • 6 cups fresh peaches, peeled and sliced (900g)
  • 1/2 cup granulated sugar (100g)
  • 2 tbsp cornstarch (16g)
  • 1 tbsp lemon juice (15ml)
  • 1/2 tsp ground cinnamon (1g)
  • 1/8 tsp salt (0.75g)
  • 1 cup all-purpose flour (125g)
  • 1/2 cup old fashioned rolled oats (45g)
  • 1/2 cup brown sugar, packed (100g)
  • 1/2 cup cold unsalted butter, cubed (115g)
  • 1/2 tsp ground cinnamon (1g)
  • 1/4 tsp salt (1.5g)

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease your 9x9 inch baking dish.
  2. In a large mixing bowl, toss the sliced peaches with granulated sugar, cornstarch, lemon juice, cinnamon, and salt until the peaches are coated in a velvety glaze.
  3. Pour the peach mixture into the prepared dish, spreading them evenly.
  4. In a medium bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt.
  5. Add the cold, cubed butter. Using a pastry cutter or two forks, work the butter into the dry ingredients until the mixture looks like coarse crumbs with some pea-sized clumps remaining.
  6. Sprinkle the crumble topping evenly over the peaches without pressing it down.
  7. Bake for 45 to 50 minutes until the topping is mahogany-colored and the fruit juices are bubbling vigorously around the edges.
  8. Let the crumble rest for 10 minutes before serving to allow the sauce to thicken.