This recipe is inspired by one found in Cook's Illustrated which I read like a nail-biter mystery Ohmygoodness, will they be able to find the right baking temperature for the Stroganoff or not! The magazine won't let me link to their recipe online, so I will adapt the Kendra's Illustrated version for this blog's purposes. A nod to P-Dub for the photo tutorial.
For the filling: 8 ripe but firm peaches 1/3 c granulated sugar 1 1/4 tsp corn starch pinch table salt pinch cinnamon
Topping: 1 c unbleached all-purpose flour 1/3 c plus 1 tsp granulated sugar 1/3 c brown sugar pinch salt 2 tsp vanilla extract 6 tbsp unsalted butter 1/4 c oats 1/4 c flax seed
For Filling: Cut up peaches into wedges and then half the wedges so peaches are bite-sized. Toss sugar over peaches and stir together. Let peaches stand for at least 30 minutes (I put mine in fridge for a few hours). Drain peach juice into bowl, whisk together with cornstarch, salt, cinnamon. Reincorporate juice mixture with peaches, transfer to 8 inch square glass baking dish.
While peaches macerate, you can work on yon topping!
For the topping: (Food processor helps) Combi flour, sugars (reserve 1 tbsp for topping the topping), vanilla and salt in bowl. Add butter, oats, flax seed. Mixture should still be fairly clumpy.
Now, we are first going to prebake the topping. Transfer topping mixture to some parchment paper or tin foil and place on baking sheet. Bake at 350 for 20 minutes, until topping is brown.
Once you have prebaked the topping, sprinkle topping on top of peaches in even layer. Sprinkle remaining tbsp of sugar and bake at 375 for 25 minutes.