• Preheat oven to 400°F and have a 10-inch cast iron skillet or any similar size baking pan ready.

Make topping

• Add all topping ingredinets (except butter) into a medium bowl and mix to combine, making sure to break any lumps in brown sugar.
• Add butter amd mix using your fingertips, until the butter is well distrubuted and the mixture is slightly clumpy.

Make filling

• Peel the skin, remove the pits and slice each peach into 8 to 10 wedges.

  Tip: Use ripe yet firm fruits. They are easier to peel with a vegetable peeler.
• Add them into the skillet along with the white sugar, cornstarch, vanilla extract and lime juice. Toss until combined and spread evenly.

  Tip: Avoid adding any remaining peach juices to prevent a watery filling.

Assemble and Bake

• Sprinkle the topping, crumbling with fingers if required to get that crumbly topping.
• Bake for 30 to 35 minutes or the topping is deep golden in color. Serve with vanilla ice cream.