1. Preheat oven to 375°F. Lightly grease your baking dish or 12" cast iron skillet.

Prep the filling

1. Drain the canned peaches very well. If you have time, pat them gently with paper towels to reduce excess moisture.
   72 oz peaches
2. In a large bowl, toss peaches with sugar, vanilla, cornstarch, cinnamon, and salt until evenly coated.
   1 cup sugar, 1 tsp vanilla extract, 2 tbsp cornstarch, 1 tbsp cinnamon, Pinch salt
3. Pour the mixture into your prepared baking dish and spread it out evenly.

Make the streusel in a food processor

1. To a food processor, add flour, brown sugar, granulated sugar, cinnamon, and salt. Pulse to combine.
   ¾ cup all-purpose flour, ⅓ cup brown sugar, ⅓ cup granulated sugar, 1 tsp cinnamon, ¼ tsp salt
2. Add cold butter cubes and pulse until the mixture looks like coarse sand or pea-sized crumbs.
   ½ cup unsalted butter
3. Add oats and pulse just 1–2 times to mix them in (you want them to stay whole, not ground).
   ¾ cup rolled oats

Assemble

1. Sprinkle the streusel topping evenly over the peach filling. Don’t press it down.

Bake

1. Bake uncovered for 40–45 minutes, or until the topping is golden brown and the filling is bubbling.
2. If the top browns too fast before the filling bubbles, tent loosely with foil during the last 10 minutes.

Cool & serve:

1. Let cool for at least 10–15 minutes before serving to allow the filling to set.
2. Serve warm with ice cream, whipped cream, or cold cream poured over the top.