Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/2 cup (100g) light brown sugar, packed
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 cup (90g) old fashioned rolled oats
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/2 cup (60g) pecans, chopped
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, toss the sliced peaches with brown sugar, cornstarch, lemon juice, cinnamon, and salt until evenly coated.
  3. Pour the peach mixture into a 9x9 inch baking dish or a 10-inch cast-iron skillet, spreading the slices evenly.
  4. In a separate bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt.
  5. Add the cold, cubed butter to the oat mixture. Using a pastry blender or forks, work the butter in until the mixture resembles coarse crumbs with pea-sized lumps.
  6. Fold in the chopped pecans.
  7. Sprinkle the topping evenly over the peaches, pressing down very lightly.
  8. Bake for 30–35 minutes until the topping is golden brown and the filling is bubbling.