3 Lb. Fresh or Thawed Frozen Peaches, Chopped Into 1-Inch Pieces (About 6 Heaping Cups)
1⁄2 Cup Sugar
Juice of 1 Lemon
2 Tsp. Almond Extract
1⁄2 Tsp. Ground Cinnamon
Topping
1 Cup Brown Sugar
3⁄4 Cup All-Purpose Flour
3⁄4 Cup (1 ½ Sticks) Cold Unsalted Butter, Cut Into ½-Inch Pieces
1⁄2 Tsp. Ground Cinnamon
1⁄2 Tsp. Ground Nutmeg
1⁄2 Tsp. Kosher Salt
3⁄4 Cup Sliced Almonds
Instructions
1. Preheat the oven to 375°. Meanwhile, in a large bowl, add the peaches, sugar, almond extract, and cinnamon, and stir to coat. Set aside.
2. In a separate large bowl, combine the brown sugar, flour, butter, cinnamon, nutmeg, and salt. Using a pastry cutter or your fingers, work the butter into the dry ingredients until only small pea-sized crumbs remain. (Work quickly so the butter stays cold.) Add the almonds and toss once more to distribute. Refrigerate until ready to bake.
3. Preheat the oven to 375°. Fill six 4-oz. ramekins with the peach filling, mounding it over the rim of the ramekin, as the peaches will shrink significantly in the oven. Top with a generous handful of the crisp topping.
4. Transfer the ramekins to a foil-lined baking sheet, and bake until the peaches are juicy and the topping is golden brown and crisp, 30 to 35 minutes. Remove and let cool before serving.
