Preheat oven to 375 degrees F. Butter a 10-inch glass pie plate or a 9x9-inch rectangular pan.
To slice peaches: Carefully cut the peaches in half from top to bottom and gently twist them to separate the halves from the pit. Remove the pit. Lay the peaches halves flat on a cutting board and slice into wedges about 1/4-inch thick. If desired, can substitute a 29-ounce can of peaches for the fresh peaches.
In a large mixing bowl add the sliced peaches, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Gently stir together until everything is well mixed. Pour the peach mixture into the prepared pie plate or pan and set aside.
Prepare the Peanut Butter Crisp Topping.
Sprinkle the prepared Crisp Topping mixture over the top of the peaches. Place the peach crisp on baking sheet and set on middle rack of oven.
Bake for 25 to 30 minutes or until Peanut Butter Crisp Topping is golden brown and peach mixture is bubbly.
Remove from oven and serve warm. Excellent served with vanilla ice cream.
Makes 4 to 6 servings.
In medium sized bowl, add oats, flour, brown sugar, peanut butter, butter, and cinnamon.
Use a fork to mash all the ingredients together until all dry ingredients are mixed in and mixture is crumbly.
Peach Peanut Butter Crisp Recipe: https://whatscookingamerica.net/fruit/peach-peanutbutter-crisp.htm