6peaches diced into 1 inch cubes (about 4 heaping cups)
1tablespoonfresh lemon juice about half a lemon
For The Peach Crisp Topping:
4tablespoonsunsalted butter1/2 a stick cut into cubes
1/4cupbrown sugar packed
1/2cuprolled oats not instant
Preheat oven to 350°F. Butter a 2.5 quart, or a 9 inch round baking dish, set aside.
In a medium bowl, add the diced peaches, lemon juice, cornstarch brown sugar, cinnamon and ginger. Toss together to fully coat. Transfer peaches to prepared baking dish.
In a small bowl, whisk together all the ingredients for peach crisp topping except for the butter. Add the cubed butter and work it into the mixture using your fingers, or use a fork or pastry cutter if you prefer. Topping will resemble wet sand when mixed, and will hold together when you squeeze it in your hand.
Evenly sprinkle crisp topping over peaches. Bake crisp in the oven for about 40 minutes, or until peaches are very tender and filling is bubbling up through topping. Allow to cool for at least 20 minutes before serving. Serve with vanilla ice cream.
The peaches do not need to be peeled. However, you can peel them if you prefer.Substitutions:To make dairy free, substitute vegan butter, such as Earth Balance.To make gluten free, use gluten free 1:1 flour instead of all purpose flour. Be sure to use gluten free oats as well.