Perfect Peach Crisp

1 hr 5 minServes 8–12

Warm peach filling topped with a buttery oat-and-cinnamon crumble, baked until golden.

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prepPreheat oven to 350°F / 177°C
prepGrease a 9-inch pie dish, 9-inch square pan, 10-inch cast iron skillet, or 2–2.5-quart baking dish
5 cups / 750–800 g sliced peaches (peeled or unpeeled)	Mix filling ingredients	Spread into baking dish		Sprinkle topping over filling	Bake 350°F / 177°C, 45–50 min until golden
31 g all-purpose flour (spooned & leveled)
100 g granulated sugar
1/8 teaspoon salt
15 ml lemon juice
1/2 teaspoon pure vanilla extract
100 g packed light or dark brown sugar	Whisk brown sugar, flour, cinnamon & salt	Cut in butter until crumbly	Fold in oats & pecans
84 g all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
113 g unsalted butter, very cold and cubed
57 g old-fashioned whole rolled oats (or quick oats)
95 g chopped or halved unsalted pecans (optional)

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