Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/2 cup (100g) light brown sugar, packed
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15g) cornstarch
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Toss the sliced peaches with brown sugar, lemon juice, cinnamon, and cornstarch in a 9x9 inch baking dish. Stir gently until the fruit is evenly coated and the sugar begins to dissolve into a thick syrup.
  2. In a separate bowl, whisk together flour, brown sugar, cinnamon, and salt. Add the chilled cubed butter and use a fork or pastry cutter to blend until the mixture resembles coarse crumbs with some pea-sized lumps of butter remaining.
  3. Spread the topping evenly over the peaches. Bake at 375°F (190°C) for 30-35 minutes until the sauce bubbles up the sides and the topping is deep golden brown.