Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) vanilla extract
  • 1 cup (90g) rolled oats
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) packed brown sugar
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) cold unsalted butter, cubed

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, gently stir together the sliced peaches, sugar, cornstarch, cinnamon, lemon juice, and vanilla.
  3. Pour the mixture into a 9x9 inch baking dish, spreading the peaches evenly, and let them sit for 5 minutes to allow the cornstarch to hydrate.
  4. In a mixing bowl, combine the rolled oats, flour, brown sugar, and salt.
  5. Add the cold, cubed butter and use a pastry cutter or two forks to work the butter into the dry ingredients until the mixture looks like coarse crumbs (about the size of peas).
  6. Sprinkle the topping evenly over the peaches without pressing it down.
  7. Place the dish in the center rack of the oven and bake for 30 minutes until the topping is mahogany gold and the fruit juices are bubbling vigorously around the edges.
  8. Remove from the oven and let it rest for 10 minutes to allow the sauce to thicken.