Summer Peach Crisp

Ingredients
Filling
5 cups sliced peaches (peeled or unpeeled)
1/4 cup all-purpose flour (spooned & leveled)
1/2 cup granulated sugar
1/8 teaspoon salt
1 Tablespoon lemon juice
1/2 teaspoon pure vanilla extract
Topping
1/2 cup packed light or dark brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, very cold and cubed
2/3 cup old-fashioned whole or quick rolled oats

Instructions
Preheat the oven to 350°F. Lightly grease a deep-dish 9-inch pie dish, 9-inch square pan, 10-inch cast iron skillet, or any 2–2.5-quart baking dish. Set aside.

Gently mix all the filling ingredients together in a large bowl, then spread into the baking dish.

Make the topping: Whisk the brown sugar, flour, cinnamon, and salt together in a medium bowl. Cut in the butter using a pastry cutter or forks until the mixture is crumbly. Fold in the oats. Sprinkle evenly over filling.

Bake for 45–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm. You can also serve room temperature or cold. Cover leftovers and store in the refrigerator for up to 5 days.