Ingredients
5cupspeaches,thinly sliced and peeled, about 5 to 6 medium peaches
¼cupall purpose flour,(30 grams), spoon and leveled
¾cupgranulated sugar,(150 grams)
¼tspsalt
½tsppure vanilla extract
¾cuplight or dark brown sugar,(150 grams)
⅔cupall purpose flour,(85 grams)
⅔cupold fashioned rolled oats,(65 grams), or quick oats
1tspground cinnamon
¼tspsalt
¾cupunsalted pecans,(95 grams), chopped or halved
½cupunsalted butter,(115 grams), softened to room temperature
vanilla ice cream,for serving, optional
Preparation
Preheat the oven to 350 degrees F (17 degrees C). Lightly grease an 8 or 9-inch baking dish (circle or square). Set aside.
Combine peaches with flour, sugar, salt, and vanilla in a large bowl. Toss gently until combine. Spoon into prepared baking dish.
Whisk the brown sugar, flour, oats, cinnamon, salt, and pecans together. Make sure to get out all those brown sugar lumps.
Add the butter and stir with a rubber spatula or a wooden spoon to break up the butter until the mixture is crumbly. Evenly sprinkle topping over peaches.
Bake for 40 to 45 minutes until the topping is golden brown and the peach juice is bubbling on the edges.
Remove from the oven, place on a wire rack, and allow to cool slightly before serving.
Serve warm, room temperature, or cold. Cover leftovers and store them in the refrigerator for up to 5 days.
