Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/4 cup (50g) maple syrup
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 3/4 cup (95g) old-fashioned rolled oats
  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (113g) unsalted butter, chilled and cubed

Instructions:

  1. In a large bowl, combine sliced peaches, maple syrup, cornstarch, lemon juice, cinnamon, and salt. Stir gently with a spatula until every slice is coated in the starch mixture.
  2. Pour the peach mixture into a 9-inch deep-dish pie plate or baking dish, spreading the fruit evenly.
  3. In a medium bowl, whisk together the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
  4. Add the chilled butter cubes to the oat mixture. Use a pastry cutter or forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps.
  5. Sprinkle the crumble mixture evenly over the peaches without pressing down.
  6. Bake at 375°F (190°C) for 35–45 minutes until the topping is deep mahogany gold and the fruit juices are bubbling.
  7. Allow the crumble to cool for 15 minutes before serving to allow the filling to set and thicken.