Recipe:
(recipe can be cut in half)

Filling
10 peaches (we prefer yellow variety) cut into wedges – peeling is optional.
2 Tablespoons lemon juice (we use our Meyer Improved Lemons)
4 Tablespoons sugar (and we often cut back by half because we eat our crisp with vanilla ice cream)
3 Tablespoons all-purpose regular or gluten free flour

Topping
1 1/2 cup all-purpose regular or gluten free flour
1 1/2 cup old fashioned oats
1/2 tsp salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg – freshly ground is best
1/4 teaspoon ground ginger
1/8 teaspoon ground cardsmom
1 1/2 cup brown sugar, firmly packed
20 tablespoons butter, cold and diced into 1/2-inch pieces
optional to add your favorite nuts such as pecans or walnuts

Assembling and Cooking
Preheat your oven to 350 degrees F (or 325 if convection baking).
Lightly coat bottom and sides of 9×12″ baking dish with unsalted butter.
Toss the Filling ingredients together and lay them in the baking dish.
In a bowl, mix together all the Topping ingredients except the butter and optional nuts.
Using a fork, a pastry cutter, or even your hands, cut the pieces of butter into this mixture until it is crumbly. Stir in the nuts if you’re choosing to add them.
Then sprinkle the crumble topping over the peach filling mixture.
Bake for 35-40 minutes until you see the liquid bubblng to the surface.
Let the crisp cool until the liquid solidifies a bit, but ideally serve the peach crisp warm under a dollop of vanilla ice cream.

Or You can prepare the crisp in advance and save it by freezing before cooking
You can assemble the crisp to the step of sprinkling the crumble on top, and then freeze it to bake later.
Tightly wrap the baking dish in several layers of plastic wrap, and then aluminum foil, or a tightly-fitting lid if it has one. Freeze and thaw before baking.

Enjoy!