Preheat your oven to 350°F (175°C) and lightly grease your baking dish to prevent sticking.
Gently toss the sliced peaches with granulated sugar and lemon juice in a mixing bowl until evenly coated. This boosts their natural tartness and keeps them vibrant.
4 cups peach slices, 1/4 cup granulated sugar, 1 tablespoon lemon juice
Pour the coated peaches into your prepared baking dish, spreading them out into an even layer.
In a separate bowl, combine rolled oats, flour, brown sugar, and cinnamon. Mix well to distribute all the dry ingredients evenly.
1 cup rolled oats, 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1/2 teaspoon ground cinnamon
Add the cold, cubed butter to the dry mixture. Use your fingertips or a pastry cutter to break the butter into the mixture until it resembles coarse crumbs. This creates a buttery, flaky topping.
1/2 cup unsalted butter
Spoon the crumb mixture evenly over the peaches, covering them completely and pressing lightly to set the topping in place.
Bake in the preheated oven for about 40 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
Remove the crisp from the oven and let it cool slightly—this helps the juices thicken and settle.
Serve the peach crisp warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
