Ingredients
Method
- Blanch peaches in boiling water (15s), cool, peel, and slice into 1/2" pieces
- Toss peaches with sugar, cinnamon, and nutmeg in a bowl for 1 minute
- Transfer filling to parchment-lined 10x15" baking dish
- In separate bowl, combine flour, oats, melted butter
- Add remaining cinnamon and mix until lightly clumped
- Sprinkle topping over filling and press lightly
- Bake at 350°F (175°C) for 30-35 minutes until golden and bubbly
- Let rest 10 minutes before slicing
Nutrition
Notes
Use room temperature butter for even mixing
Mix dry topping ingredients first
Avoid overmixing to maintain flaky texture
For gluten-free version, use almond flour instead of AP flour
Store in airtight container at room temperature for up to 2 days
Mix dry topping ingredients first
Avoid overmixing to maintain flaky texture
For gluten-free version, use almond flour instead of AP flour
Store in airtight container at room temperature for up to 2 days