Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/4 cup (50g) light brown sugar, packed
  • 2 tbsp (16g) cornstarch
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 cup (90g) old-fashioned rolled oats
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 cup (113g) cold unsalted butter, cubed
  • 1/2 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large bowl, toss the sliced peaches with brown sugar, cornstarch, vanilla, cinnamon, and salt. Stir until the peaches are evenly coated in a thick, glossy slurry. Pour the mixture into your baking dish, spreading it into an even layer.
  2. In the same bowl, combine oats, flour, brown sugar, cinnamon, and salt. Use a pastry cutter or fork to work the cold, cubed butter into the dry ingredients until the mixture forms pea-sized clumps.
  3. Sprinkle the crumble evenly over the peaches. Bake for 30–35 minutes until the topping is a deep mahogany-brown and the fruit juices are bubbling vigorously around the edges.