Ingredients:

  • 6 cups peeled and sliced peaches
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1 tbsp fresh lemon juice
  • 1/4 tsp salt
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 3/4 cup cold unsalted butter, cubed

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a medium bowl, toss the sliced peaches with granulated sugar, cornstarch, cinnamon, lemon juice, and salt until evenly coated.
  3. Transfer the peach mixture into a 9x9 inch baking dish, spreading it into an even layer.
  4. In a large mixing bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and salt.
  5. Add the cold, cubed butter to the dry ingredients and use a pastry cutter or forks to work the butter in until the mixture resembles coarse crumbs with pea-sized chunks.
  6. Sprinkle the topping evenly over the peaches without pressing it down.
  7. Place the dish on a baking sheet and bake for 40–45 minutes until the fruit juices bubble and the topping is deep golden brown.
  8. Remove from oven and let the crisp rest for 15 minutes to allow the filling to set before serving.