Instructions

1. Place one oven rack on lowest position and another oven rack on middle position. Preheat to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. For the filling: Gently toss peaches and sugar together in a large bowl. Let sit for about 30 minutes, gently stirring several times.
3. For the crumble topping: While the peaches are macerating, combine flour, oats, granulated sugar, brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Whisk to combine. Drizzle vanilla over the top and stir to combine. Add cold butter pieces and use a pastry blender or your fingers to gently work it into a crumbly mixture, leaving small clumps throughout. Add nuts and gently stir. Transfer mixture to parchment-lined baking sheet and spread into an even layer on lined baking sheet. Bake on middle rack until lightly browned and firm, 15-20 minutes, rotating baking sheet halfway through baking.
4. Drain peaches in colander set over large bowl and reserve 1/4 cup of the juice. Whisk reserved juice, cornstarch, lemon juice to taste, salt, cinnamon and nutmeg together in a small bowl. Pour over peaches and toss gently. Transfer to an 8-inch square baking dish.
5. Sprinkle topping over the peaches evenly, pressing down gently if needed. Place dish on foil-lined baking sheet and place on lowest rack and bake until nicely browned and filling is bubbling around edges, about 30-40 minutes (loosely tent the crisp with foil if it starts to brown too quickly.) Let peach crisp cool 15 minutes. Serve while it’s warm.