Peach Crisp

Ingredients:

For the topping:

65g all-purpose flour, spooned and levelled
150g brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
115g cold unsalted butter, cubed into small pieces
100g old-fashioned rolled oats

For the filling:

6-7 medium peaches, sliced
65g granulated sugar
30g all-purpose flour, spooned and levelled

Method:

1. Preheat the oven to 180 degrees Celsius. Spray a 9cm pie plate (or a 9cm square baking dish) with non-stick cooking spray, then set aside.

2. To make the topping, whisk together the flour, brown sugar, cinnamon, and salt in a mixing bowl, until they are well combined.

3. Add the cold cubed butter, and using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture starts to come together and is crumbly. Stir in the oats and place in the refrigerator while you make the filling.

4. To make the filling, put the peaches into a large mixing bowl, and sprinkle the flour and sugar on top. Stir until all of the peaches are well coated with the flour and sugar.

5. Scoop the peaches into the prepared baking dish. Remove the topping from the refrigerator and sprinkle on top of the filling.

6. Bake at 180 degrees Celsius for 40 to 50 minutes, or until the topping is lightly golden brown and the juices are bubbling around the edges.

7. Remove the dish from the oven and transfer to a wire rack to cool slightly before serving.