Dress up your summery crisp by substituting a cup or two of fresh raspberries, blueberries or blackberries for an equal amount of peaches.
In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter and use your fingers to rub it into the dry ingredients until the mixture is crumbly. Add the oats and pecans and toss to combine.
Preheat the oven to 350°F. Butter a 9- by 13-inch baking dish.
In a large bowl, combine the peaches, brown sugar, cornstarch, lemon zest and juice, vanilla and salt. Toss to combine then spread evenly in the buttered baking dish. Sprinkle the topping evenly over the peaches then bake until the filling is bubbling and the topping is golden brown, 45-50 minutes. Let cool then serve with vanilla ice cream.