Peach Crisp with Fresh Peaches

Instructions:

1. In a large bowl, combine the sliced peaches, granulated sugar, cornstarch, cinnamon, and lemon juice.
2. Stir gently until the peaches are evenly coated and let them sit for 5 minutes to allow the juices to release.
3. Pour the mixture into a greased 9x9-inch baking dish, spreading the fruit into an even layer.
4. In a medium bowl, whisk together the flour, oats, brown sugar, and salt.
5. Add the cold, cubed butter and use a pastry cutter or forks to work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized lumps remaining.
6. Sprinkle the topping evenly over the peaches, ensuring the edges are covered to prevent bubbling over.
7. Preheat your oven to 375°F (190°C).
8. Bake for 30 to 35 minutes until the top is mahogany-colored and filling is bubbling vigorously around the edges.
9. Remove from the oven and cool for 15 minutes to allow the sauce to thicken.