Ingredients:

  • 6 cups fresh peaches, peeled and sliced
  • 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 tsp ground cinnamon
  • 1/2 cup unsalted butter, cold and cubed

Instructions:

  1. Preheat your oven to 375°F (190°C). Place the sliced peaches directly into a 9x9 inch baking dish.
  2. Scatter granulated sugar, cornstarch, 1 tsp cinnamon, lemon juice, and salt over the fruit. Stir gently until peaches are coated and no cornstarch clumps remain, then spread into an even layer.
  3. In a medium bowl, whisk together rolled oats, all-purpose flour, brown sugar, and the remaining 1 tsp of cinnamon.
  4. Add the cold, cubed butter to the dry ingredients. Use a fork or pastry cutter to work the butter in until the mixture resembles coarse crumbs with some pea-sized lumps.
  5. Scatter the crumble mixture evenly over the peaches without pressing it down.
  6. Bake for 40–45 minutes until the fruit juices are bubbling thickly around the edges and the topping is a deep mahogany gold.