Ingredients
- 5 cups (750–800g) sliced peaches (peeled or unpeeled)
- 1/4 cup (31g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/8 teaspoon salt
- 1 tablespoon (15ml) lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/2 cup (100g) packed light or dark brown sugar
- 2/3 cup (84g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, very cold and cubed
- 2/3 cup (57g) old-fashioned whole rolled oats (or quick oats)
- Optional: 2/3 cup (95g) chopped or halved unsalted pecans
Instructions
- Preheat the oven to 350°F (177°C). Lightly grease a 9-inch pie dish, 9-inch square pan, 10-inch cast iron skillet, or any 2–2.5-quart baking dish. Set aside.
- In a large bowl, gently mix all the filling ingredients: peaches, flour, sugar, salt, lemon juice, and vanilla extract. Spread evenly into the prepared baking dish.
- In a medium bowl, whisk together brown sugar, flour, cinnamon, and salt. Cut in the cold cubed butter using a pastry cutter or two forks until crumbly.
- Fold in the oats and pecans (if using), then sprinkle the topping evenly over the peach filling.
- Bake for 45–50 minutes, or until the topping is golden brown and the fruit juices bubble around the edges.
- Remove from the oven and cool slightly before serving. Serve warm, room temperature, or cold—best with vanilla ice cream.
Notes
- Cover and refrigerate leftovers for up to 5 days.
- Can be made with peeled or unpeeled peaches based on preference.
- Substitute pecans with walnuts or omit for a nut-free version.
- Delicious served warm with a scoop of vanilla ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 21g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg
