After making my first peach crisp, I think I like this a lot better than peach cobblers. Almonds in the topping add to the texture and give it a nice crunch.

Filling:

• 4 large peaches, pit removed and sliced
• 3 tablespoons all purpose flour
• 1/4 cup brown sugar
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• pinch of kosher salt

Crisp topping:

• 1 cup all purpose flour
• 3/4 cup unsalted blanched almonds
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1 stick of unsalted very cold butter, cut into pieces
• pinch of kosher salt
• 1 to 2 tablespoons very cold water

Preheat oven to 350 degrees F. Toss the sliced peaches with the rest of the filling ingredients and spread evenly into a 8 inch round cake pan or small casserole dish. Combine all of the topping ingredients except for the water into a food processor and pulse until butter is the size of small peas. Add in the water one tablespoon at a time and pulse until the mixture holds together when squeezed together in your hand. Sprinkle the topping over the filling and gently pat down. Bake for 40-45 minutes until the juices are bubbling and the top is crispy and browned.

Serve with caramel vanilla ice cream 🙂