1. Center a rack in oven and heat to 375 degrees.

2. Cut peaches into 1/2"-thick wedges and place in a large bowl. Add 1/3 cup brown sugar, the cornstarch, ginger, and lemon juice, and stir until fruit is coated. Set aside.

3. In a separate bowl, toss flour, oats, pecans, cinnamon, salt, and remaining 1/2 cup brown sugar until combined. Add butter and use fingers to work butter into dry ingredients until mixture is moistened and forms large clumps when squeezed.

4. Transfer fruit mixture and any accumulated juices to a medium cast-iron skillet and spread into an even layer, then scatter oat mixture over top. Bake until filling is bubbling around edges and topping is golden brown, 30 to 40 minutes, rotating halfway through. Serve warm or at room temperature with vanilla ice cream.

Source: Hannaford fresh Magazine, May-June 2021