Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced into 1/2-inch wedges
  • ½ cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) vanilla extract
  • ½ tsp (1g) ground cinnamon
  • ¼ tsp (1.5g) salt
  • 1 cup (90g) old-fashioned rolled oats
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) packed light brown sugar
  • ½ cup (113g) unsalted butter, cold and cubed
  • 1 tsp (2g) ground cinnamon
  • ¼ tsp (1.5g) salt

Instructions:

  1. In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt.
  2. Stir gently until the peaches are evenly coated and let them sit for 5 minutes to allow the natural syrup to release.
  3. Pour the peach mixture into the baking dish, spreading the slices evenly.
  4. In a separate bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt.
  5. Add the cold, cubed butter to the oat mixture and use a pastry cutter or fork to work it in until the mixture resembles coarse crumbs with pea-sized lumps.
  6. Sprinkle the crumble evenly over the peaches, keeping the topping loose for maximum aeration.
  7. Bake at 375°F (190°C) for 40–45 minutes until the topping is mahogany-colored and the filling is bubbling.