Peach Crisp with Fresh Peaches

Instructions:

1. Preheat the oven to 375°F (190°C). Line a 13x18 inch rimmed baking sheet with parchment paper or grease it lightly with butter.
2. In a large bowl, toss the sliced peaches with granulated sugar, cornstarch, lemon juice, cinnamon, and salt.
3. Spread the peach mixture evenly across the prepared sheet pan in a thin layer.
4. In a medium bowl, whisk together the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
5. Add the chilled, cubed butter to the dry ingredients. Use a pastry cutter or two forks to work the butter in until the mixture forms coarse crumbs roughly the size of peas.
6. Stir in the chopped pecans or walnuts.
7. Sprinkle the oat topping evenly over the peaches without pressing it down.
8. Bake for 35–45 minutes until the fruit juices are bubbling vigorously around the edges and the topping is golden brown.