Preheat the oven to 350ºF. No need to spray the pan. In your baking dish (you can use a 8×8 inch pan, 8 inch round pan, 9×9 inch pan, 9 inch round pan, 7×11 inch pan, basically you can use any dish that is 2 to 2.5 quarts) combine the sliced peaches (peel if desired), sugar and cornstarch. Toss with a spoon or spatula to combine.

In a mixing bowl combine the flour, brown sugar, cinnamon, salt and melted butter. Use a spatula to mix the crumb. The mixture will be thick and you must stir well (elbow grease!) to combine all the dry ingredients. Continue to combine until the mixture looks wet. It’s okay if the mixture is “sandy” in texture. Use your hands to squeeze clumps together, forcing the mixture together.

Use your fingers to break the topping into clumps, evenly distributing over the peaches.

Bake for 35-45 minutes. Check to see if the crisp is bubbling and if the topping is golden. If those two things have not occurred, bake for 10-20 additional minutes. The bake time will depend on what size of pan you used. I baked my crumble for 60 minutes in an oval 7×11 inch pan. Allow the crumble to cool for 10-15 minutes. This allows the juices to thicken, then serve.

Serve warm or at room temperature with vanilla ice cream.