Ingredients:

  • 6 cups fresh peaches, sliced
  • 1/4 cup pure maple syrup
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1 tbsp fresh lemon juice
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, browned
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp salt

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large bowl, toss the sliced peaches with maple syrup, cornstarch, cinnamon, lemon juice, and salt. Stir until every slice is coated in a glossy film. Transfer the mixture into your baking dish, spreading them evenly.
  2. Place butter in a small saucepan over medium heat. Melt and continue cooking, whisking constantly, until the butter foams and develops small, toasted brown bits and a nutty aroma. Immediately remove from heat.
  3. In a separate bowl, whisk oats, flour, brown sugar, cinnamon, and salt. Pour the hot brown butter over the dry ingredients and work with a pastry cutter or fork until the mixture forms crumbly, pea-sized clumps.
  4. Sprinkle the oat crumble evenly over the peaches, pressing down very lightly. Bake for 40–45 minutes until the fruit juices are bubbling vigorously around the edges and the topping has turned a deep, mahogany gold.