5cupsPeachesCanned in juice; or 6-7 medium peaches
⅓cupSugarGranulated
¼cupFlourAll-purpose
Instructions
Preheat the oven to 350°F. Spray a 9-inch square baking dish with nonstick cooking spray and set aside.
To make the topping, in a large mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt until well combined.
Add the cold cubed butter and using a pastry cutter or fork, but the butter into the dry ingredients until the mixture starts to come together and is crumbly.
Stir in the oats and transfer to the refrigerator while you make the filling.
To make the filling, add the peaches to a large mixing bowl and sprinkle the flour and sugar on top. Stir until all of the peaches are fully coated.
Scoop the peaches into the prepared baking dish, remove the topping from the refrigerator and sprinkle on top of the filling.
Bake for 40 to 50 minutes or until the topping is lightly golden brown and the juices are bubbling around the edges.
Remove from the oven and let cool slightly before serving.