Step 1

Preheat the oven to 350℉/177℃ and grease an 8x8" pan or whatever you plan to cook the crisp(s) in.

Step 2

Halve and remove the pits of all of the peaches. Cut each half into four slices.

Step 3

Add the brown sugar, cardamom, flour and vanilla and toss with a rubber spatula until the peaches are completely coated. Set aside.

Step 4

Begin by browning the butter over medium heat to a deep golden brown - it should smell nutty and caramelized. Remove from the heat and pour into a bowl (be sure to scrape all browned bits off the bottom of the pan).

Step 5

Add the brown sugar, rolled oats, flour, cinnamon, and salt to a large mixing bowl. Pour in the melted butter and mix everything together with a fork until crumbles form and no dry pieces remain in the bottom.

Step 6

Pour the peaches (and any juices) into the butter pan(s) and top evenly with the crisp.

Step 7

Bake in the center rack, uncovered, for 40-50 minutes or until a knife inserted into the peaches inserts and removes without effort.