Prepare the Filling:

o Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish.

o In a large bowl, combine the sliced peaches, granulated sugar, arrowroot (or cornstarch), vanilla extract, salt, and lemon juice.

o Transfer the peach mixture to the prepared baking dish, spreading it out into an even layer.

Make the Crumble Topping:

o In another bowl, mix together the flour, brown sugar, and ground cinnamon.

o Incorporate the cold butter chunks into the flour blend.

o Using a pastry cutter or your fingertips, blend the butter with the dry ingredients until the texture resembles coarse crumbs.

o Stir in the rolled oats until well combined.

Assemble and Bake:

o Sprinkle the crumble topping evenly over the peach filling, ensuring that the entire surface is covered.

o Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the peach filling is bubbly.

Serve:

o Take it out of the oven and allow the crisp to cool for approximately 10 minutes.

o Enjoy it warm with a scoop of vanilla ice cream or a swirl of whipped cream, if you like.