Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 cup (90g) all-purpose flour
  • 1 cup (90g) old-fashioned rolled oats
  • 1 cup (200g) packed light brown sugar
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (113g) unsalted butter, cold and cubed

Instructions:

  1. Preheat oven to 375°F (190°C). In a large bowl, toss the sliced peaches with granulated sugar, cornstarch, lemon juice, cinnamon, and salt. Stir gently until the fruit is evenly coated and glossy, then pour into a 9x9 inch baking dish.
  2. In a medium bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or fork to work the butter into the dry ingredients until the mixture resembles coarse sand with a few pea-sized clumps remaining.
  3. Sprinkle the crumble evenly over the peaches, ensuring the edges are covered. Bake for 40 to 50 minutes until the topping is deep mahogany-brown and the peach juices are bubbling vigorously around the edges.
  4. Remove from the oven and let the baked peach crisp rest for 10 to 15 minutes to allow the cornstarch to set the juices into a velvety glaze.