Ingredients
Crumble Topping:
- 1 cup old-fashioned oats (100 g)
- 1/2 cup all-purpose flour (65 g)
- 1/4 cup brown sugar (50 g)
- 1/2 teaspoon sea salt
- 1 stick unsalted butter (113 g)
- 1/4 cup pecans, toasted and chopped (25 g)
Filling:
- 8 cups sliced peaches (6-8 peaches, depending on size)
- 2 tablespoons cornstarch
- 1/2 cup soft brown sugar (100 g) (when I use flat white Saturn (donut/doughnut) peaches, I reduce this to 1/4 cup as they are sweeter than the standard variety)
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 1/2 teaspoon powdered vanilla
- generous pinch of cinnamon (about 1/4 teaspoon)
- pinch of salt
Instructions
- Preheat the oven to 375°F / 180°C.
- Grease a rectangular baking dish or pie pan; set aside.
- Using a food processor or mixer, blend together 3/4 of the oats, flour, brown sugar, salt and butter until no dry spots remain. Transfer to a bowl and work in the remaining oats and pecans with your fingers.
- In a large bowl, toss the peaches with the sugar, cornstarch, orange juice, zest, vanilla, cinnamon and salt.
- Transfer mixture to the prepared baking dish; scatter the oat topping over the mixture. Bake for 1 hour or until fruit juices are bubbling and topping is golden brown.
- Transfer to a wire rack and allow to cool to room temperature (45 minutes to 1 hour). Enjoy!