Servings: 6

Crisp topping: subheading: Crisp topping:
1 T butter 1 T butter
½ C butter, melted ½ C butter, melted
¾ C brown sugar ¾ C brown sugar
½ C sugar ½ C sugar
½ C flour ½ C flour
¼ C roasted almonds, finely ground ¼ C roasted almonds, finely ground
Pinch salt Pinch salt
Filling: subheading: Filling:
5 C sliced, peeled peaches 5 C sliced, peeled peaches
Juice of one lemon Juice of one lemon
1 T vanilla extract 1 T vanilla extract
1 t. cinnamon 1 t. cinnamon

Preheat oven to 400°. Butter six 5" ramekins or a medium casserole dish using 1 T butter. Set aside.
Topping: In medium bowl, combine sugars. Set aside ½ C mixed sugars to use in filling. To remaining sugar, add melted butter, flour, almonds and salt. Mix well to make crumbs. Set aside.
Filling: In large bowl combine peaches with lemon juice. Mix well. (If you want to add additional flavor, you can use ¼ C amaretto liquor). In a small bowl combine remaining ½ C mixed sugars, vanilla and cinnamon. Mix well. Add peach mixture, stirring to combine. Stir in about 2 T of the topping mix.
Transfer peach mixture to casserole dish or individual buttered ramekins. Top with crumb mixture, using all topping, patting in on as needed. Place on lower rack of oven, using cookie tray under casserole or ramekins to protect oven from spills. Bake about 45 minutes, until juices are bubbling and top is browned.

Excellent served with good quality vanilla ice cream. Could change recipe by adding some raspberries or use apples instead of peaches.  Excellent served with good quality vanilla ice cream. Could change recipe by adding some raspberries or use apples instead of peaches.