Fresh Peach Crumble

• FOR THE FILLING:
• 5 whole Ripe Peaches, Pitted And Cut Into Large Chunks
• 1 whole Lemon, Juiced
• 1 Tablespoon Cornstarch (Use More If Fruit Seems Overly Juicy)
• 1/4 cups Dark Brown Sugar (packed)
• 2 Tablespoons Sugar
• 1/4 teaspoons Kosher Salt
• FOR THE TOPPING:
• 1 cup All-purpose Flour
• 1/2 cups Dark Brown Sugar (packed)
• 1/2 cups Sugar
• 1/2 cups Old Fashioned Rolled Oats
• 1/4 teaspoons Kosher Salt
• 10 Tablespoons Cold Unsalted Butter, Cubed

1. Preheat the oven to 350 F.
2. Place the cut up peaches in an 8x8x2 baking dish. Set aside.
3. In a small bowl, mix the lemon juice with the cornstarch. Add this mixture into the dish with the peaches. Add the brown sugar, sugar, and kosher salt. Mix until the peaches are evenly coated.
4. To make the topping, add the flour, brown sugar, sugar, rolled oats, and salt into the bowl of a stand mixer. Mix until combined. Then mix in the cubed butter. You can also use a pastry cutter or two forks to mix the topping. The topping should not be overly dry. If you squeeze the mixture between your fingers, it should clump together.
5. Loosely sprinkle the topping over the peaches in the dish. Place the dish on a cookie or sheet pan to prevent a mess in the oven in case the juices bubble over. Bake the crumble at 350 F for 30-35 minutes, or until the topping is golden brown and juices are bubbling.

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Taken from tastykitchen.com/recipes/desserts/fresh-peach-crumble/ (may not work)