8large ripe peaches (fresh or canned, about 6 cups), peeled, pits removed and slicedNOTE: Can use apples or pears instead (for apples increase baking time to 40 minutes)
1/2cup unsalted butter, chilled and cut into cubes
Instructions
Oven Method: Preheat the oven to 350 degrees F. (See below for Slow Cooker Method.)
Place the sliced peaches in large bowl with the sugar, flour, lemon juice and vanilla and stir to combine. Oven Method: Spread the mixture out into a 3-quart baking dish.Slow Cooker Method: Place the mixture in the slow cooker.
In another bowl combine the flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt. Add the butter and cut it into the flour mixture until it resembles coarse crumbs.
Sprinkle the crumb topping over the peaches.
Oven Method: Bake at 350 degrees F for 20-25 minutes or until it's bubbly and the topping is golden.Slow Cooker Method: Place the lid on the slow cooker and cook on LOW for 4 hours or on HIGH for 2-3 hours until the peaches are soft and the topping is golden. For the last 30 minutes open the lid to help crisp up the topping.