For Filling

• 2 lbs peaches, sliced
• ½ cup sugar
• 1 tsp almond extract
• ¼ cup flour

For Crumble

• 1 cup flour
• ¼ cup sugar
• ⅓ cup light brown sugar
• 1 tsp salt
• ½ cup unsalted butter cubed & cold
• ½ cup quick cooking oats
• ½ cup sliced almonds

Make Filling

1. Toss fruit with sugar and almond extract. Set aside

Make Crumble Topping

1. In a separate bowl, mix flour, sugars and salt.  Cut in butter with pastry cutter, or pulse in food processor until the mixture looks like coarse cornmeal
2. Toss in almonds and oats

Assemble & Bake

1. Preheat oven to 350º
2. Add flour to fruit and toss until coated
3. Fill individual ramekins or a 9" x 13" baking dish with fruit. Spread crumble topping evenly atop
4. Bake individual ramekins for 30-35 minutes , or a 9" x 13" baking dish for 55-60 minutes. The top should be golden with the filling bubbling up from inside
5. Cool slightly before serving to allow the filling to thicken as it cools
6. Serve with ice cream, whipped cream, or as-is