makes 6-8 servings
For the topping:
3/4 cup packed light brown sugar
3/4 cup rolled oats
1/3 cup plus 2 tablespoons almond meal
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch fine sea salt
6 tablespoons cold unsalted butter (3/4 stick), cut into small cubes
For the filling:
1/3 cup packed light brown sugar
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons cornstarch
1/2 teaspoon vanilla extract
pinch fine sea salt
2 pounds ripe but firm peaches (about 4 medium peaches), halved, pitted, and cut into 1/2-inch-thick slices
1. Preheat the oven to 425 degrees.
2. In a medium bowl, stir together the brown sugar, oats, almond meal, cinnamon, ginger, and salt. Add in the cubed butter and use a pastry blender or your fingers to fully incorporate the butter, forming pea-sized to bean-sized clumps. Place the bowl with the topping in the refrigerator for at least 10 minutes.
3. In a separate bowl, stir together the brown sugar, lemon juice, cornstarch, vanilla, and salt. Add in the peach slices and stir to fully coat the peaches with the sugar mixture.
4. Place the peaches in an 8 x 8-inch square or 9-inch round baking dish. (You can do it haphazardly or place in a concentric circle pattern.)
5. Sprinkle the crumble topping evenly over the peaches.
6. Bake for 20-25 minutes, or until fruit is bubbling and topping is crisp. Let cool on a wire rack for at least 30 minutes before serving.