Sweet summer peaches star in this easy peach crisp. The crunchy topping adds nutty flavor and texture to juicy peach filling. When peaches are out of season, you can use frozen peaches instead. Be sure to let them thaw completely before using.

Ingredient

• 3 pounds fresh peaches, peeled, halved and sliced 1/2 inch thick

• ¾ cup packed light brown sugar, divided

• 2 tablespoons cornstarch

• 2 tablespoons lemon juice

• 1 teaspoon ground cinnamon, divided

• ¾ teaspoon salt, divided

• ½ teaspoon vanilla extract

• ¼ teaspoon ground ginger

• ¼ teaspoon almond extract

• ½ cup whole-wheat pastry flour

• ½ cup old-fashioned rolled oats

• ¼ cup cold unsalted butter, cut into small cubes

• ¼ cup slivered almonds

Direction

1. Preheat oven to 350°F. Gently stir peaches, 1/4 cup brown sugar, cornstarch, lemon juice, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, vanilla, ginger and almond extract together in a large bowl until thoroughly combined. Spoon the mixture into a 9-by-13-inch baking dish.

2. Stir flour, oats and the remaining 1/2 cup brown sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon salt together in a medium bowl. Add butter and toss the mixture, using your fingers to rub in the butter, until it begins to hold clumps when compressed. Stir in almonds. Sprinkle the flour mixture evenly over the peach mixture.

3. Bake until the topping is golden, the filling is thick and bubbly and the peaches are tender, 45 to 50 minutes. Cover loosely with foil if the top begins to brown too quickly. Let cool for 15 minutes before serving.