Preheat the oven to 175°C. Grease a 20x20 cm baking pan with butter. Place the peaches into the baking pan.
In a bowl, mix together flour, sugar, oats, salt, and cinnamon until combined.
Then add the butter and mix it with the flour mixture using your fingers until it resembles the crumble.
Spread the mixture on top of the peaches in an even layer. Bake for 25-30 minutes or until the top is golden brown.
Notes
You may use quick or rolled oat in this recipe to achieve the ideal crumbly texture.
Avoid overworking the mixture for topping too much. If you do so, the texture may become more like a paste rather than a crumble.
If you think the topping is going to be too mushy when you add it to the canned peaches, put it in the refrigerator for twenty to thirty minutes first.
Variations
Instead of using ground cinnamon, add some drops of vanilla extract for a sweet, caramelly, and floral taste.
Use kosher salt for this recipe since it will not add any new flavor, but would rather just enhance all the tastes already present in the recipe.
You may use any canned fruit you like rather than peaches, such as mango or pineapple.