Peach Crumble Pie

To prepare crust: Preheat oven to 350°F. Coat a 9-inch pie pan (not deep-dish) with cooking spray.

Combine 2 cups oats, 1/4 cup flour, 3 tablespoons brown sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon salt in a food processor. Pulse until the oats are ground. Add oil and pulse until the crumbs are evenly moistened. Press the mixture evenly in the bottom and up the sides of the prepared pan.

Bake until the crust is beginning to brown and appears set, 20 to 25 minutes. 

Meanwhile, prepare topping: Mix the remaining 1/2 cup oats, 1/2 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon and pinch of salt in a medium bowl. Drizzle with melted butter and stir until clumps form. Freeze while preparing the filling.

To prepare filling: Mix peaches, lemon juice and vanilla in a large bowl. Add flour, brown sugar and cinnamon and stir to coat well. Scrape the filling and any accumulated juices into the crust. Dot the filling with butter and sprinkle with the topping.

Bake until the filling is bubbling and the top is beginning to brown, 1 hour to 1 hour 10 minutes. Let cool completely on a wire rack, about 2 hours.