Preheat your oven to 375 degrees.
To make the topping, add the butter to a medium-sized, microwave-safe bowl and microwave the butter for 30 seconds. You want the butter soft and about half melted. Now add the rest of the topping ingredients to a bowl. Use a fork (or your hands) to combine the ingredients until it has a pebble-like consistency. Set aside.
In a large bowl, add the peaches, sugar, lemon juice, cornstarch, cinnamon, vanilla, and salt. Toss to evenly coat the peaches. Pour the peaches into a 13x9” sized baking dish.
Evenly top the peaches with the crisp topping and place into the oven. Bake for 40-45 minutes until the syrup is bubbling and the topping is golden brown.
Let the crisp cool for at least 15 minutes before serving. Serve with vanilla ice cream, if desired. Cover leftovers with plastic wrap and store in the refrigerator for up to 4 days. Enjoy!