• Preheat oven to 350˚F

Topping

• In a mixing bowl combine 1 cup flour, 1½ cup rolled oats, ½ teaspoon cinnamon, and ¾ cup brown sugar.
• Shred 1 cup butter into mixture. Blend well until butter is incorporated into the mixture and it looks crumbled. You can use two knives, or your fingers to incorporate the butter. Set aside.

To Blanch Peaches

• Place ripe peaches in a bowl, pour boiling water over them.
• Place ice cubes in a large bowl and pour cold water in. Set each peach into the ice water.
• The skin should peel off easily. If not, use a peeler to remove the skin.

Assembly and Bake!

• Slice peaches, remove the pits, and place in a bowl. Add ½ cup sugar and 1 tablespoon flour, then mix.
• Fold peach mixture into a 2 quart dish.
• Pour the crumbled mixture over the peaches.
• Bake for 30 to 40 minutes, until peaches are tender, sauce is bubbling, and topping is golden.