Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/2 cup (100g) light brown sugar, packed
  • 2 tbsp (16g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1/4 tsp (1.5g) salt
  • 1 cup (90g) old fashioned rolled oats
  • 1 cup (125g) all-purpose flour
  • 3/4 cup (150g) light brown sugar, packed
  • 1/2 tsp (2g) ground cinnamon
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) unsalted butter, cold and cubed

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the sliced peaches with brown sugar, cornstarch, cinnamon, lemon juice, and salt. Stir gently until the peaches are coated and the mixture looks glossy.
  3. Pour the filling into a 9x9 inch baking dish, spreading it evenly to the edges.
  4. In a medium bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt.
  5. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to work the butter in until the mixture forms pea-sized clumps.
  6. Spoon the oat topping evenly over the peaches, pressing down very lightly.
  7. Bake for 35–40 minutes until the fruit juices bubble around the edges and the topping is mahogany-brown.
  8. Remove from the oven and let it rest for 10 minutes to allow the juices to set.