Peach Crisp with Fresh Peaches

Instructions:

1. In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, cinnamon, lemon juice, and salt. Stir gently until evenly coated.
2. Let the peach mixture sit for 5–10 minutes to allow the juices to release and create a natural syrup.
3. Pour the peach mixture into a 9x9 inch baking dish, spreading the fruit into an even layer.
4. In a medium bowl, whisk together the rolled oats, flour, brown sugar, cinnamon, and salt.
5. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or two forks to work the butter into the mix until it resembles coarse wet sand with a few pea-sized lumps remaining.
6. Scatter the oat mixture evenly over the peaches without pressing it down.
7. Bake in a preheated oven at 375°F (190°C) for 40–45 minutes, until the topping is a deep mahogany-gold and the juices are bubbling around the edges.
8. Let the crisp cool for 10 minutes before serving.