Preheat the oven to 350° F. Grease a 10-inch cast iron skillet (or glass baking dish) with butter.1 Set aside.
In a large bowl, combine sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar and flour. Gently toss until fruit is well coated. Allow the fruit mixture sit while you prepare the crumble topping.
For the crumble topping, take a large bowl and combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your hands until its forms a coarse mixture and there are big crumbles.
Place the fruit mixture in prepared skillet. Sprinkle the crumble mixture evenly over the fruit. Bake for 40 to 45 minutes, or until the top is browned and crisp and the juices are bubbling. Serve warm with vanilla ice cream.
Notes
Storing peach crisp: Cover the dish tightly with aluminum foil to prevent moisture from entering the dish. Store in the refrigerator for 2 to 3 days.Reheating peach crisp: Preheat oven to 350 F. Bake the crisp uncovered for 15 minutes or until heated through.Suggested tools: