Ingredients
4 lb. stone fruits (peaches, nectarines, and apricots)
3/4 c. granulated sugar
2 tbsp. cornstarch
1 c. all-purpose flour
c. light brown sugar
1 tsp. baking soda
1 tsp. kosher salt
1 stick cold unsalted butter
2 tbsp. cold unsalted butter
1 c. thick-cut rolled oats
Preparation
Step 1Make the filling: In a bowl, toss the fruit with the granulated sugar and cornstarch and let stand for 10 minutes.Step 2Meanwhile, make the topping: Preheat the oven to 375 degrees F. In a food processor, pulse the flour with the brown sugar, baking soda, and salt. Add the butter and pulse until crumbly. Add the oats and pulse until incorporated. Transfer the topping to a bowl and press it into clumps.Step 3Spread the filling in a 9-by-13-inch baking dish. Scatter the topping over the filling. Bake in the center of the oven for 1 hour, until the fruit is bubbling and the topping is golden and crisp. Let cool for 1 hour before serving.
