Ingredients:

  • 6 cups (900g) peeled and sliced peaches
  • 3 tbsp (42g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (8g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 cup (90g) all-purpose flour
  • 1 cup (90g) old-fashioned rolled oats
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. In a large bowl, combine the sliced peaches, melted butter, granulated sugar, cornstarch, cinnamon, and salt.
  2. Gently fold the ingredients together using a spatula until the peaches are coated in a thick, glossy glaze.
  3. Pour the mixture into a 9x9 inch baking dish, spreading them evenly.
  4. In a separate bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt.
  5. Add the cold, cubed butter. Use a pastry cutter or forks to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized chunks remaining.
  6. Sprinkle the topping evenly over the peaches and press down very lightly with your palm to help the topping adhere to the fruit.
  7. Bake at 375°F (190°C) for 35–40 minutes until the filling is bubbling and the topping is deep mahogany gold.
  8. Allow the crisp to cool for 10–15 minutes before serving to allow the fruit starches to set.