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 cup (90g) old-fashioned rolled oats
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) packed light brown sugar
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) unsalted butter, cold and cubed

Instructions:

  1. Preheat the oven to 375°F (190°C). In a large bowl, toss the sliced peaches with granulated sugar, cornstarch, cinnamon, and lemon juice until evenly coated. Pour the mixture into a greased 9x9-inch baking dish, spreading into an even layer.
  2. In a separate bowl, whisk together the oats, flour, brown sugar, and salt. Add the cold, cubed butter and use a pastry cutter or two forks to work the butter into the mixture until coarse crumbs with pea-sized lumps form.
  3. Spoon the oat topping evenly over the peaches without pressing down. Bake for 30–35 minutes until the fruit filling bubbles around the edges and the topping is a deep mahogany-brown.