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 tsp (5ml) vanilla extract
  • 1 cup (90g) all-purpose flour
  • 1 cup (90g) rolled oats (old fashioned)
  • 1 cup (200g) packed light brown sugar
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, cold and cubed

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, toss the sliced peaches with granulated sugar, cornstarch, cinnamon, lemon juice, and vanilla. Stir gently and spread the mixture evenly into a greased 9x9-inch baking dish.
  3. In a separate bowl, whisk together the flour, oats, brown sugar, and salt.
  4. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or two forks to work the butter in until the mixture looks like coarse crumbs with some pea-sized lumps remaining.
  5. Scatter the topping evenly over the peaches without pressing it down.
  6. Bake for 40–45 minutes until the fruit juices are bubbling thick around the edges and the topping is deep golden brown.