Ingredients:

  • 6 cups (1.2kg) fresh peaches, peeled and sliced
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2.6g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (45g) rolled oats
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 cup (113g) cold unsalted butter, cubed
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, lemon juice, cinnamon, and salt. Stir gently until the peaches are evenly coated in a thick, pale slurry.
  2. Pour the peach mixture into a 9x9 inch baking dish, spreading the fruit into an even layer.
  3. In a separate bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt.
  4. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs the size of peas.
  5. Sprinkle the crumble evenly over the peaches, leaving the topping loose rather than pressing it down.
  6. Place in a preheated oven at 375°F (190°C) and bake for 45 to 50 minutes until the topping is mahogany-colored and the peach juices are bubbling.