Fresh Peach Crisp

Using a vegetable peeler or paring knife, remove the skin from the peaches, cut them into ½" wedges, and place them into a large bowl.
3.5 lbs peaches
To the bowl of peach wedges, add in granulated sugar and stir until most of the sugar has dissolved.
½ cup granulated sugar
Allow the peaches to sit and macerate for 45 minutes at room temperature, stirring them every 15 minutes.
Pro tip: Macerating the peaches gives them a better texture and helps prevent your crisp from becoming soupy.

Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, on low speed, mix flour, brown sugar, granulated sugar, and salt until fully incorporated. Add in oats and continue mixing until evenly distributed.
¾ cup all-purpose flour
⅓ cup light brown sugar, packed
¼ cup granulated sugar
¼ tsp kosher salt
1 cup oats
Dice chilled butter into ¼" pieces and add them to the mixture. Continue mixing on medium-low speed until the mixture comes together in crumbles and no dry spots remain (about 3 to 5 minutes). Note: The mixture may appear dry at first — that’s OK... just keep mixing!
8 Tbsp (1 stick) unsalted butter, chilled and cut into ¼" cubes
Using your fingers, clump the mixture together to form chunks. Chill in the refrigerator while preparing the peach filling.

Preheat oven to 350℉. Line a sheet pan with parchment paper and set it on the center rack of the oven.
After macerating for 45 minutes, the peaches will have exuded a lot of liquid. Set a colander over a small frying pan and pour in the peaches along with their juices. Allow the juices to drain into the frying pan for 5 minutes.
Pour the peaches back into the bowl and set the frying pan over medium-high heat. Reduce the peach juices until about ⅓ to ½ cup of thick peach liquid remains.
Remove the peach liquid from the heat and whisk in orange zest, orange juice, cinnamon, vanilla, and salt.
1 tsp orange zest
2 Tbsp freshly squeezed orange juice
1 tsp ground cinnamon
1 tsp pure vanilla extract
¼ tsp kosher salt
Add in chilled butter and swirl it around until fully melted into the mixture.
2 Tbsp unsalted butter, chilled
Whisk in cornstarch until no lumps remain.
2 Tbsp cornstarch

Add the liquid mixture into the bowl of sliced peaches, stir to combine, and then transfer the mixture to an 8" square baking dish.
Sprinkle the crumble topping over the peaches in an even layer. Place the baking dish on the prepared sheet pan in the preheated oven. Bake until the peach filling is bubbly and the top is golden brown (about 55 to 60 minutes).
Remove the peach crisp from the oven and allow it to cool for 30 minutes before serving.