1 refrigerated pie crust (store-bought or homemade)

Filling:

6–7 medium peaches (about 7 cups), peeled and sliced

½ cup granulated sugar

1 tablespoon fresh lemon juice

Pinch ground cinnamon

Pinch ground nutmeg

¼ cup all-purpose flour

1 tablespoon cornstarch

Crumble Topping:

¾ cup all-purpose flour

½ cup rolled oats

⅓ cup light brown sugar

⅓ cup granulated sugar

½ teaspoon ground cinnamon

½ cup unsalted butter, cut into 1-inch pieces, softened but still cool

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Roll out the pie crust into a 9-inch pie dish. Trim excess and chill in the fridge for 30 minutes.
In a large bowl, mix sliced peaches with sugar, lemon juice, cinnamon, nutmeg, flour, and cornstarch. Stir until coated.
In a separate bowl, mix flour, oats, sugars, and cinnamon for the crumble. Cut in butter until mixture forms pea-sized clumps.
Pour peach filling into the chilled crust, leaving excess juice behind.
Sprinkle crumble topping evenly over the peaches and press gently to adhere.
Bake at 400°F for 20 minutes, then reduce temperature to 375°F and bake for 30–40 minutes, until golden and bubbling.
Cool the pie completely for at least 3 hours before slicing.