Topping
1 ½ cups flour
¾ cup sugar
½ cup brown sugar
1 ½ tsp baking powder
½ tsp baking soda
1 ½ tsp cinnamon
1/8 tsp nutmeg
¾ cup butter, cut into pieces
1 large egg

Heat the oven to 350º.

Combine the peaches, lemon juice, sugar and flour in a large bowl and gently toss the ingredients to combine.

Pour the filling ingredients into a 9 x 13 baking dish and set aside.

In another bowl combine the flour, sugars, baking powder, soda, cinnamon and nutmeg. Cut the butter into the mixture with a pastry cutter until the mixture resembles large peas. Distribute the toping evenly over the peaches in the baking pan.

Bake for 40 minutes or until the crust is golden brown and bubbling.

Serve the crisp warm with vanilla ice cream.