Ingredients:

  • 6-8 large Fresh Ripe Peaches, peeled and sliced (about 5 cups)
  • 1/4 cup Granulated Sugar (White)
  • 1/4 cup Light Brown Sugar, packed
  • 2 tablespoons Cornstarch (or Plain Flour)
  • 1 tablespoon Lemon Juice (freshly squeezed)
  • 1 teaspoon Pure Vanilla Extract
  • 1/2 teaspoon Ground Cinnamon (for filling)
  • 1/8 teaspoon Fine Sea Salt (for filling)
  • 1 cup All-Purpose Flour
  • 1 cup Rolled Oats (Old-Fashioned)
  • 3/4 cup Light Brown Sugar, packed (for topping)
  • 1/2 teaspoon Ground Cinnamon (for topping)
  • 1/4 teaspoon Ground Nutmeg
  • 1/2 teaspoon Fine Sea Salt (for topping)
  • 1 stick (8 tablespoons) Unsalted Butter, chilled and cubed

Instructions:

  1. Preheat the oven to 375°F / 190°C (Gas Mark 5). Lightly grease a 9x13-inch baking dish.
  2. Prepare the Peach Filling: In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt. Toss gently until the peaches are evenly coated. Set aside.
  3. Create the Crumble Topping: In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, nutmeg, and salt.
  4. Cut in the butter: Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry blender, quickly cut the butter into the mixture until it resembles coarse, pea-sized crumbs. Do not overmix.
  5. Assemble and Bake: Pour the prepared peach filling evenly into the bottom of the greased baking dish. Scatter the oat crumble mixture evenly over the top of the fruit layer without packing it down.
  6. Bake for 40–45 minutes, or until the topping is deep golden brown and the peach filling is visibly bubbling thickly around the edges. Place the dish on a baking tray to catch any drips.
  7. Cool and Serve: Remove the crisp from the oven and allow it to cool and rest for at least 15 minutes before serving. This allows the juices to set properly. Serve warm, ideally with vanilla bean ice cream or crème anglaise.