• Heat oven to 350℉. Grease a 9x13 pan with softened butter or cooking spray.

Peach Filling

• Fill a large pot with water and bring to a boil. Slice a small X into the bottom of each peach. Gently drop the peaches into the boiling water. Boil 30 seconds. Remove immediately and place peaches in a bowl filled with water and ice. Soak for about 30 seconds and then place the peaches on a cutting board and slide the skin off each peach.
• Dice the peaches into bite sized pieces and remove the stone.
• In a bowl, toss peach slices with brown sugar, flour, nutmeg, dash of salt, and honey. Stir until combined. Pour mixture into a greased 9x13 pan.

Butterscotch Crisp Topping

• In a bowl, stir together dry pudding mix, flour, sugar, oats, cinnamon, and a dash of salt. Pour in the melted butter and combine to form crumbs.
• Sprinkle the crumb mixture over the peaches to evenly coat.
• Bake at 350℉ for 40 minutes or until hot and bubbly in the middle. Remove from oven. Cool to room temperature before storing in the refrigerator.