Ingredients

Filling:

• cooking spray
• 2 1/2 lbs ripe peaches (about 6), pitted and cut into 1/4-inch slices
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp kosher salt
• 1 Tbs fresh lemon juice
• 1/2 cup packed light brown sugar

Crisp:

• 2 cups old fashioned rolled oats
• 1 1/4 cups all-purpose flour
• 1/2 cup chopped pecans
• 1/2 tsp kosher salt
• 3/4 cup salted butter, melted

Directions

1. Preheat the oven to 350 degrees. Coat a large, rimmed baking sheet with nonstick cooking spray.
2. Make the filling: Toss peaches with cinnamon, nutmeg, salt, lemon juice, and 1/4 cup brown sugar; spread out in an even layer on the prepared baking sheet.
3. Make the crisp: Place oats, flour, pecans, salt and remaining 1/4 cup brown sugar in a medium bowl and toss to combine. Stir in melted butter, mixing until clumps begin to form. Cover peaches with topping.
4. Bake in the preheated oven until top is golden, 45-50 minutes.

Cook’s Note

Increase up to 3 to 3 1/2 pounds peaches, if desired.