Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (16g) cornstarch
  • 1/4 cup (50g) light brown sugar, packed
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 cup (90g) old-fashioned rolled oats
  • 3/4 cup (95g) whole wheat pastry flour
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat oven to 375°F (190°C). In a large bowl, toss the sliced peaches with lemon juice, cornstarch, brown sugar, cinnamon, and salt until evenly distributed. Pour into a 9x9 inch baking dish and spread evenly.
  2. In a separate bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or fingers to work the butter into the dry ingredients until coarse crumbs with pea-sized butter pieces form.
  3. Spoon the topping evenly over the peaches, pressing down lightly. Bake for 30–35 minutes until the fruit juices bubble and the topping is mahogany-gold.
  4. Allow the crisp to rest for 10 minutes before serving to let the sauce set.