Golden Peach Almond Crisp

1. Prepare Oven

Preheat your oven to 350°F and position the racks in the lowest and middle slots. Line a rimmed baking sheet with parchment paper to catch any drips and make cleanup easier.

2. Prepare Filling

Place the peach wedges in a large bowl and toss them with the granulated sugar. Let this mixture sit for about 30 minutes to draw out the juices from the peaches. After 30 minutes, drain the peaches, reserving 1/4 cup of the juice. In a small bowl, mix the reserved juice with the cornstarch, lemon juice, salt, cinnamon, and nutmeg until smooth. Pour this mixture over the peaches and stir gently to combine. Transfer the peach mixture to an 8-inch square baking dish, spreading it out evenly.

3. Prepare Crumble Topping

Combine the flour, 1/4 cup granulated sugar, brown sugar, and salt in a food processor. Drizzle the vanilla extract over the mixture and pulse five times to combine. Add the softened butter and 1/4 cup of the sliced almonds, then process the mixture until it forms clumpy crumbs, about 30 seconds, scraping down the sides of the bowl halfway through. Add the remaining sliced almonds and pulse twice more to mix them in. Spread the crumble mixture in 1/2-inch chunks on the prepared baking sheet. Bake it on the middle rack for 18 to 22 minutes, rotating the sheet halfway through, until the topping is golden brown.

4. Bake Crisp

Increase the oven temperature to 375°F. Carefully transfer the crumble topping over the peach filling in the baking dish, spreading it in an even layer and packing it lightly. Break up any large pieces. Sprinkle the remaining tablespoon of granulated sugar over the top. Place the baking dish on a foil-lined rimmed baking sheet to catch any overflow and position it on the lowest rack of the oven. Bake for 25 to 35 minutes, rotating halfway through, until the topping is deeply browned and the filling is bubbling around the edges. Let the crisp cool on a wire rack for at least 15 minutes before serving.