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Ingredients One per line	Filling Ingredients 3 1/2 lbs ripe but firm peaches (6-8), peeled, pitted, and sliced into 3/4" wedges. 1/3 cup granulated sugar 1 1/4 teaspoons cornstarch 1 tablespoon fresh lemon juice Pinch salt pinch of cinnamon pinch of ground nutmeg Crumb Topping 1 1/2 cups old fashioned oats 1/2 cup brown sugar 1/4 cup flour 6 tablespoons cold butter 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg
Directions One per line	Preheat oven to 350. For peach filling, gently combine peaches and sugar in a large bowl. Drain peaches in a colander set over a large bowl, reserving the peach juices. Whisk 1/4 cup of the drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl. Toss juice mixture with peaches and transfer to an 8 or 9 inch square pan that's been sprayed with cooking spray. Any size pan that's close to that is fine, it doesn't need to be exact, As long as it all fits, it's good :) For topping, combine oats, brown sugar, flour, nutmeg, and cinnamon and either grate the cold butter with a large-hole cheese grater, or cut it into small cubes and use your fingers to crumble the mixture together. Sprinkle topping evenly over pan. Bake for about 30 minutes. The topping should look golden brown and crisp, and I always watch for little bubbles of peach liquid to start popping though the outside corners. Spoon over ice cream.
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