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

Peaches

• Halve and remove the pits of all of the peaches. Cut each half into four slices.
  6-7 peaches
• Add the brown sugar, cardamom, flour and vanilla and toss with a rubber spatula until the peaches are completely coated. Set aside.
  ¼ cup light brown sugar, ½ teaspoon ground cardamom, 1 tablespoon all-purpose flour, 1 teaspoon vanilla paste or extract

Crisp Topping

• 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).
  ½ cup + 1 tablespoon unsalted butter
• 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.
  ¾ cup light brown sugar, 1 cup rolled oats, 1 cup all-purpose flour, ½ teaspoon ground cinnamon, ⅛ teaspoon kosher salt

Assembly

• Pour the peaches (and any juices) into the buttered pan(s) and sprinkle the crisp evenly on top (don't press down).
• Bake in the center rack, uncovered, for 30-45 minutes or until a knife is inserted into the peaches inserts and removed without effort and the crisp is nicely browned.