Preheat the oven to 375°F (190°C). In a large mixing bowl, combine peach slices, sugar, cornstarch, cinnamon, salt, and lemon juice. Toss gently until peaches are evenly coated and set aside to macerate for 10 minutes, allowing juices to release slightly.
4 cups peach slices, 1 cup granulated sugar, 2 tablespoons cornstarch, 1/2 teaspoon ground cinnamon, 1 pinch salt, 1 tablespoon lemon juice
Spread the peach mixture evenly into a greased 9-inch baking dish. Bake in the preheated oven for about 15 minutes, or until the edges start to bubble and the peaches are slightly softened.
4 cups peach slices
Meanwhile, prepare the crumb topping by combining flour, sugar, and vanilla extract in a mixing bowl. Add the cold butter cubes and cut into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
1 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 1/2 cup cold unsalted butter
Remove the partially baked peaches from the oven and evenly sprinkle the crumb mixture over the hot filling. Return the dish to the oven and bake for an additional 25-30 minutes, until the topping is golden brown and the filling is bubbling vigorously.
1 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 cup cold unsalted butter
Once done, remove from the oven and let cool slightly. Serve warm, optionally with a scoop of ice cream or whipped cream, and enjoy the contrast of warm fruit and crisp topping.
