2 large cans (780 grams each) of peach slices
1 teaspoon cinnamon
1 teaspoon vanilla sugar
3 teaspoons cornstarch
1 cup all purpose flower
6 teaspoons melted butter
1/2 teaspoon of salt
1/4 cup granulated sugar
Preheat the oven to 375 degrees farenheit (190 celcius).
Start by making the topping. Add the flower, salt, granulated sugar and melted butter to a bowl and mix so everything is combined but make sure it does not become a dough bal, you want it to be crumbly. I recommend using a fork! Set in the fridge.
Now make the filling by first straining the fluid around the peaches, you may disregard this liquid. Add the peach slices to a large bowl and add the cornstarch, cinnamon and vanilla sugar. Give a toss until every peach slice is well coated with the spices and cornstarch. Then add to you whatever shape you're going to use to bake your crumble in. I recommend a pie dish.
Then, add the crumble and top. Distribute evenly. Put the crumble in the oven. Bake for 30 minutes, then add aluminium foil to the top of your dish to prevent the crumble topping from burning and let it bake for another 10 to 20 minutes.
This dish is best served after it is cooled down a while, but still warm, with ice cream!