An easy peach crisp recipe with oat and walnut streusel topping and juicy fresh peaches. A great recipe and perfect summer dessert to use your summer peaches.

Slice the peaches into ½ an inch (1.3cm) slices and add them to a large bowl. Pour over the granulated sugar and toss to coat.

Let the peaches sit in the sugar at room temperature for around 30-40 minutes to release their juices.

In a bowl, flour, brown sugar, spices, and salt together. Add in the cold butter cubes and use your fingers or a pastry cutter to rub it in until you achieve pea-sized pieces. Stir through the oats.

Stir the chopped walnuts into the butter-flour mixture. Set it aside in the refrigerator.

Drain the peaches and reserve ¼ cup of the juice the juice. If there is more than that, discard it (or use it in a cocktail perhaps!)

Add the peaches back to a bowl and pour over the juice, flour, lemon juice, lemon zest, salt, and vanilla, Toss it all together, then layer the peaches into a baking dish.

Crumble over the topping, so that all the peaches are covered.

Bake for around 45 minutes until the top is a deep golden brown and the peach juice is bubbling at the edges.

Let it cool for around 15 minutes before serving to allow the juices to thicken up.

Serve with a generous scoop of vanilla ice cream.