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Cinnamon-Oat Peach Crisp

['5 lb. medium peaches (about 12), peeled, sliced 1/2" thick', '2/3 cup granulated sugar', '2 Tbsp. plus 1 cup all-purpose flour', '2 cups old-fashioned oats', '2/3 cup (packed) light brown sugar', '4 tsp. ground cinnamon', '1 tsp. kosher salt', '1 cup (2 sticks) chilled unsalted butter, cut into small pieces', '2 pints vanilla ice cream']

Toss peaches, granulated sugar, and 2 Tbsp. flour in a large bowl to combine. Let sit, tossing occasionally, 30 minutes.
Place a rack in center of oven; preheat to 350°F.
Meanwhile, whisk oats, brown sugar, cinnamon, salt, and remaining 1 cup flour in a large bowl to combine. Using an electric mixer on low speed, gradually add butter. Once it has all been added, increase speed to medium-high and beat until dry ingredients are incorporated (there should be no dry bits left in the bowl), about 3 minutes.
Scrape peaches and any juices into a 13x9" baking dish. Evenly scatter oat topping over peaches and bake crisp until peaches are soft, fruit juices are bubbling, and topping is a deep golden brown, 60–70 minutes. Transfer baking dish to a wire rack and let crisp cool 1 hour.
Divide among bowls and top with large scoops of ice cream.

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