Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (90g) rolled oats
  • ¾ cup (150g) packed light brown sugar
  • 1 tsp (3g) ground cinnamon
  • ¼ tsp (1.5g) salt
  • ¾ cup (170g) unsalted butter
  • 5 cups (750g) peeled and diced peaches
  • ½ cup (100g) packed brown sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • ¾ tsp (2g) ground cinnamon
  • 1 tsp (5ml) vanilla bean paste

Instructions:

  1. Brown the butter: Melt unsalted butter in a saucepan over medium heat, whisking constantly until it foams and turns a golden amber color with a nutty aroma. Remove from heat immediately and cool slightly.
  2. Mix the dough: In a large bowl, whisk together all-purpose flour, rolled oats, 150g brown sugar, 3g cinnamon, and salt. Pour in the browned butter and stir until a crumbly dough forms.
  3. Press the base: Reserve about 1/3 of the dough for the topping. Firmly press the remaining 2/3 into the bottom of a parchment-lined 9-inch square baking pan, ensuring the corners are tightly packed.
  4. Prep the fruit: In a medium bowl, toss the diced peaches with 100g brown sugar, cornstarch, lemon juice, 2g cinnamon, and vanilla bean paste.
  5. Set the filling: Spread the peach mixture evenly over the pressed shortbread crust.
  6. Add topping and bake: Sprinkle the reserved 1/3 of the crumble dough evenly over the peach filling. Bake in a preheated oven for 40 minutes until the top is golden brown.