Ingredients
4lbsstone fruits,peaches, nectarines, and apricots
¾cupsugar,granulated
2tbspcornstarch
1cupall-purpose flour
cuplight brown sugar
1tspbaking soda
1tspkosher salt
1stickcold unsalted butter
2tbspcold unsalted butter
1cupthick-cut oats,rolled
Preparation
In a bowl, toss the fruit with the granulated sugar and cornstarch and let stand for 10 minutes.
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. Spread 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.
