Slice the peaches into even wedges and toss them in a large bowl with sugar, flour, cinnamon, vanilla, and lemon juice. The mixture should look glossy and smell incredible already.

Peaches are the heart and soul of this dish, so you want them to shine. If they’re perfectly ripe, you can skip peeling them—the skin softens as it bakes. But if you want a smoother filling, peeling is a breeze.

A little trick: put a pot with a little water on to boil, toss in your peaches for 30 seconds, and transfer to an ice bath. The skins will just slide off.

2. Make the Best Crumble Topping

 

 

It’s the crumble, after all. In a medium bowl, mix the flour, oats, brown sugar, cinnamon, and salt; add in the butter and, using your fingers, work into the dry ingredients. (You could also use a pastry cutter or fork, but personally I love getting my hands dirty for the fun of it.)

You’re looking for a mixture that’s crumbly, with pea-sized pieces of butter scattered throughout. Don’t overwork it—those little butter pockets are what create that heavenly texture.

3. Assemble Your Fresh Peach Dessert

 

 

Grab a baking dish (I recommend a 9×9-inch dish, but anything similar works). Spread the peach filling evenly on the bottom. Then sprinkle the crumble topping over the peaches. You don’t need to be precise—just make sure most of the peaches are covered.

4. Bake Your Simple Peach Crumble to Perfection

 

 

Preheat your oven to 350°F (175°C). Bake the crumble for about 40-45 minutes, or until the topping is golden brown and the peach juices are bubbling around the edges.

Tip from the Pro: Use a cookie sheet to put the baking dish on, so when spills happen, it’ll catch them. And trust me, it’ll spare you from scrubbing the ove