Preheat your oven to 375°F. Slice your 6 cups of fresh peaches and place them in a large mixing bowl. Pour in both sugars, the flour, cinnamon, nutmeg, and lemon juice. Gently toss everything together until the fruit is evenly coated. Let it sit for 5 minutes so the juices start releasing.

Pour the peach mixture into a 9x13-inch baking dish, spreading it out evenly. Don't worry if it looks a little watery at this point—it'll thicken up in the oven. Make sure the fruit layer is relatively flat before you add the topping.

In a separate bowl, combine your rolled oats, flour, melted butter, honey, and salt. Mix everything together with a fork until you get a crumbly, sandy texture. The mixture should hold together slightly when you squeeze it but still look loose and chunky.

Sprinkle your oat mixture evenly over the peaches, breaking up any clumps with your fingers as you go. You want a relatively even layer, but don't press it down—let it stay light and airy for maximum crispiness. This is what gives you that perfect crunch.

Place the baking dish in your preheated oven and bake for 35-40 minutes. You'll know it's done when the edges are bubbling and the oat topping is golden brown. The kitchen's gonna smell absolutely incredible around minute 25.

Pull it out and let it cool for about 10 minutes on the counter. I know it's tempting to dig in immediately, but this resting time lets everything set up properly. If you cut into it too early, you'll get a watery mess instead of distinct layers.

Serve your fresh peach crumble warm or at room temperature—both ways are equally delicious. Top individual servings with vanilla ice cream, whipped cream, or yogurt if you're feeling fancy. This recipe makes about 8 servings, so you'll have plenty to go around.