Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.

In a large bowl, gently toss the sliced peaches with granulated sugar, 2 tablespoons of flour, lemon juice, 1/2 teaspoon cinnamon, and nutmeg. Pour the peach mixture into the prepared baking dish.

In a separate medium bowl, combine 1 cup of flour, oats, brown sugar, 1/2 teaspoon cinnamon, and salt for the topping. Whisk to combine.

Add the cold, cubed butter to the dry topping ingredients. Use your fingers, a pastry blender, or a fork to cut the butter into the mixture until it resembles coarse crumbs.

Evenly sprinkle the crisp topping over the peach mixture in the baking dish.

Bake for 35-45 minutes, or until the topping is golden brown and the peach filling is bubbly and tender. If the topping starts to brown too quickly, you can loosely tent it with foil.

Let the peach crisp cool for at least 15-20 minutes before serving. Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.