INGREDIENTS

CRUST

• 1 cup rolled oat
• 2 cup all purpose flour
• 230 g butter
• 1/2 – 3/4 cup sugar
• 3-5 tablespoon of ice water if needed

FILLING

• 1 can x 825 g canned peaches drained
• 1/4 cup sugar
• 1/3 cup flour

DIRECTIONS

Whisk flour, rolled oat and sugar in a mixing bowl.Grate the cold butter into dry ingredients using the large holes of box grater.

Using /pastry cutter/ mixer or your finger tips, quickly rub in the butter until the mixture resembles bread crumbs.

Gradually add a tablespoon of ice water at a time, use your fingers to press the crumbs firmly together to form a ball of dough.Wrap the dough in plastic, chill for 30 minutes-1 hour.

For filling, combine sliced peaches, sugar and flour..

Roll out 2/3 of the pastry on floured board to fit 9 x 13 in jelly roll pan with some overhang. Carefully transfer onto baking sheet, pressing into the corners. Fold dough over to create thicker edge. Heat the oven @ 180 C.

Spoon the filling onto prepared dough.. Crumble the balance of the pastry over the filling.

Bake until topping is crisp for 35-45 minutes. Cut into slices to serve.

Source : allrecipes