Ingredients:

  • 2 cans (15 oz each) sliced peaches, drained
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 3/4 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, cold and cubed

Instructions:

  1. Place the drained canned peaches into a 9x9 inch baking dish. Sprinkle the cornstarch, cinnamon, and lemon juice over the fruit.
  2. Use a spatula to fold the ingredients together until the peaches are evenly coated, then spread them into an even layer.
  3. In a mixing bowl, whisk together the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
  4. Add the cold, cubed butter to the dry mix. Use a pastry cutter or fingers to work the butter in until the mixture resembles coarse crumbs with some pea-sized chunks remaining.
  5. Sprinkle the crumble evenly over the peaches without pressing down to maintain an airy texture.
  6. Bake in a preheated oven at 375°F (190°C) for 40–45 minutes until the fruit is bubbling at the edges and the topping is deep golden-brown.
  7. Let the dish rest for 10 minutes to allow the juices to set before serving.