Preheat the oven to 375 F. Use butter to grease the sides and bottom of an 8x8 baking dish, then set aside.

Prepare the peaches. You can opt to peel them or leave the peels on. Remove the pits and cut the peaches into 1” thick slices. 5-6 large peaches will make about 6 cups of sliced peaches.

Next, make the peach filling. To a large mixing bowl, add the sliced peaches, brown sugar, granulated sugar, cornstarch, cinnamon, salt, and lemon juice. Use a rubber spatula to thoroughly toss until the sugar and cornstarch has fully coated the peaches and makes a thick syrup. Transfer the peaches to the prepared baking dish and spread out evenly.

Next, make the crumble topping. To a medium mixing bowl, add the flour, brown sugar, and cinnamon. Whisk to combine. Add in the cubed butter. Use a pastry cutter to cut the butter through the flour mixture until the texture is a coarse crumb. To apply the crumble to the top of the peaches, gather small handfuls of the butter and flour mixture and squeeze together to make bigger clumps. Sprinkle the clumps evenly over the peaches.

Place the peach crumble into the preheated oven and bake for 45-50 minutes. After 30 minutes, check the top of the crumble, if it looks like it might be starting to burn, remove it from the oven and lightly tent with aluminum foil for the remaining time.**

Remove the peach crumble from the oven and let it rest for at least 20 minutes before serving as is or with vanilla ice cream.