4-5cupssliced peachesfresh, frozen or canned, see notes
½cup(100g) granulated sugar
Preheat oven to 350°F.
Make the crumble by combining the flour, brown sugar, oats, cinnamon and salt in a large bowl. Use a pastry cutter to cut in the butter until the mixture forms small crumbs. You may need to use your hands to help it along. Set aside.
Place peaches in a large bowl. Toss gently with sugar and cornstarch Place in the bottom of casserole dish or 8-inch square pan.
Pour the crumble over the top and press down slightly to compact.
Bake for 30-33 minutes. It’s done when the crust is browned and the topping looks crunchy. Serve warm (or room temperature) with whipped or ice cream. Note: if you serve it before it cools and has time to gel, the filling will spill in the pan. It’ll set a bit as it cools.
Fresh peaches: peel and slice
Frozen peaches: thaw and drain well
Canned peaches: use 2 (15 ounce cans) peaches, drain well
Pan: use either an 8-inch or 9-inch square pan, a round cake pan, or even a deep dish pie plate or any casserole dish approximately that size.