Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, chilled and cubed
  • 4 tbsp ice water
  • 1 tbsp plain dried breadcrumbs
  • 6 cups fresh peaches, peeled and sliced
  • 0.5 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp ground cinnamon
  • 0.25 tsp salt
  • 0.75 cup all-purpose flour
  • 0.5 cup rolled oats
  • 0.5 cup packed light brown sugar
  • 0.5 tsp ground cinnamon
  • 0.5 cup unsalted butter, chilled and cubed

Instructions:

  1. Preheat oven to 425°F (218°C). In a medium bowl, cut chilled butter into flour and salt using a pastry cutter or fork until the mixture resembles coarse crumbs.
  2. Gradually stir in ice water, one tablespoon at a time, until the dough just holds together.
  3. Roll the dough into a 12-inch circle and fit it into a 9-inch pie plate. Trim the edges and sprinkle dried breadcrumbs evenly across the bottom of the dough.
  4. Toss sliced peaches with lemon juice in a large bowl. In a separate small bowl, whisk together sugar, cornstarch, cinnamon, and salt; pour over peaches and toss gently to coat.
  5. Spoon the peach filling into the crust, smoothing the top with a spatula.
  6. Combine flour, oats, brown sugar, and cinnamon in a bowl. Work chilled butter into the mixture using fingers or a fork until pea-sized clumps form.
  7. Scatter the crumble evenly over the peaches, pressing down lightly.
  8. Place pie on a baking sheet and bake at 425°F (218°C) for 15 minutes. Reduce oven temperature to 375°F (190°C) and bake for another 35-40 minutes until filling bubbles and topping is deep mahogany-brown.
  9. Allow the pie to cool for at least 2 hours before slicing to let the filling set.