2–2.5 lbs fresh peaches (about 8), peeled, pitted, and sliced

1–2 tablespoons lemon juice

2 tablespoons cornstarch

1/4 cup granulated sugar

1 cup all-purpose flour

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1/2 cup butter, diced (1 stick)

3/4 cup old fashioned rolled oats or quick oats

1/3 cup chopped pecans (optional)

Vanilla ice cream, for serving (optional)

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Preheat the oven to 350°F (175°C) and butter a 9×9 or 9×12-inch baking dish.
Bring a large pot of water to a boil. Add peaches and blanch for 1 minute, then transfer immediately to ice water.
Peel the peaches, remove pits, and slice into 1/2-inch pieces.
Toss peaches with lemon juice, cornstarch, and granulated sugar until evenly coated. Spread into the prepared baking dish.
In a food processor, combine flour, brown sugar, granulated sugar, cinnamon, salt, and nutmeg. Pulse to mix.
Add diced butter and pulse until the mixture resembles pea-sized crumbs.
Transfer to a bowl and stir in oats and pecans by hand.
Sprinkle topping evenly over the peaches.
Bake for about 45 minutes, until the topping is golden brown and the fruit is bubbling.
Let rest for 8–10 minutes before serving, optionally with vanilla ice cream.

Canned peaches may be used if well drained.

Peach skins can be left on for a rustic texture.

Substitute nectarines or mixed stone fruit if desired.

Walnuts or almonds can replace pecans.

Serve warm for best texture and flavor.