Made by Laurie, this was adapted from a recipe called Mixed Berry Crisp. Substituting fresh peaches for berries was an excellent idea, as we have an abundance of native peaches right now.  Other choices of fresh fruit would be apples or blueberries, both of which are yummy. Regardless of the fruit used, use this same basic recipe. It works well with either frozen fruit or fresh fruit.

The starting point for this recipe was https://www.epicurious.com/recipes/food/views/mixed-berry-crisp-101940

O8185562_EditOLYMPUS DIGITAL CAMERA
 

What you need:

• 6 cups of sliced peaches (or apples or blueberries). Or, if using frozen fruit, use two 12 ounce bags.
• ¼ cup sugar
• 1 cup all purpose flour, divided
• 1 tablespoon fresh lemon juice
• 3/4 cup old-fashioned oats
• 2/3 cup (packed) golden brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 7 tablespoons chilled unsalted butter, diced (or grated, see tip #1 below)

What to do:

1. Preheat oven to 375°F.
2. Combine fruit, ¼ cup sugar, ¼ cup flour, and lemon juice in a large bowl; toss to blend well. Transfer fruit mixture to 9-inch (minimum) glass pie dish. 
3. Combine remaining 3/4 cup flour, oats, brown sugar, spices, and salt in medium bowl. Add butter (see tip #1 below); rub in with fingertips until topping holds together in small moist clumps. Sprinkle over fruit (see tip #2 below).
4. Bake until the fruit mixture bubbles thickly and topping is golden brown, 50 minutes to 1 hour. Let stand 15 minutes. Serve warm or at room temperature. (Wonderful with vanilla ice cream or whipped cream!)

Notes from Laurie:

1. I like to grate a full frozen stick of butter (1 T. more than called for, but I figure that about 1 T. gets lost in the grating) on a box grater. It’s easier to blend into the oat mixture this way.
2. While I’m at it, I sometimes like to make a double batch of the topping ingredients sans the butter, and keep it for a rainy day.

O8185558_EditOLYMPUS DIGITAL CAMERA