Ingredients:

  • 5 cups fresh peaches, peeled and sliced
  • 1/2 cup packed brown sugar
  • 2 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 3/4 cup packed brown sugar
  • 1/2 cup cold, cubed unsalted butter
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the sliced peaches with brown sugar, cornstarch, cinnamon, and lemon juice until evenly coated.
  3. Pour the peaches into a 9x9 inch baking dish, spreading them into a flat, even layer.
  4. In a separate bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt.
  5. Add the cold, cubed butter to the dry ingredients and use a pastry cutter or fork to work the butter in until the mixture resembles coarse crumbs with pea-sized lumps.
  6. Sprinkle the topping evenly over the peaches, leaving a small space around the edges to prevent overflow.
  7. Bake on the center rack for 35–40 minutes until the fruit juices bubble and the topping is a deep mahogany-gold.
  8. Remove from the oven and let the dessert rest for 10–15 minutes to allow the filling to set.