Create an 8-inch x 8-inch tin foil pouch and spray it with nonstick cooking spray. Put aside.
Put together the peaches by chopping them (hold pores and skin on) and inserting them into a big bowl. Squeeze a half a lemon on prime and sprinkle on 2 tablespoons brown sugar. Toss.
Subsequent, make the crisp topping. Add oats, flour, pecans, maple syrup, butter, cinnamon, nutmeg, and salt to a medium bowl. Combine nicely to create your crumble topping.
Layer the peaches and crumble topping into the tin foil pouch by first including half of the peaches to the pouch after which 1/3 of the crumble topping over the peaches. Then, add the remainder of peaches adopted by the final 2/3 of the crumble topping.
Fold the highest of your tin foil pouch over the peach crisp and seal the perimeters along with your fingers ensuring there aren’t any holes for air to flee from.
Grill or bake foil pack peach crisp at 400ºF for 17-22 minutes or till the highest of your crisp topping is a golden brown and the peaches are bubbly.
Let cool for 2-3 minutes, and serve with a scoop of vanilla ice cream.
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