An easy and delicious peach crisp macerated with peach brandy and baked until golden and bubbly. Serve warm with ice cream.
Preheat your oven to 350°F, place the oven rack in the center position and lightly butter your baking dish. You can use an 8X8 square, a 9X12 rectangle or a round deep dish pie baking dish.
In a large bowl combine the sliced peaches, granulated sugar, corn starch, vanilla extract and peach brandy. Toss to combine and set aside. Toss again before assembly.
In a large bowl combine the flour, sugar, cinnamon and salt. Using a pastry cutter, a fork or cold hands, cut the butter into the dry ingredients until the size of peas. Add the oats and almonds and mix to combine.
Butter your baking dish and layer the macerated peaches in an even layer. Spread the topping evenly over the peaches.
Bake at 350°F for 35 minutes or until the topping is crispy and golden and the fruit is bubbly.
Allow to rest 10 minutes before service. Serve warm with ice cream.
Note: I used a 9X12 baking dish because I wanted an even crisp topping to fruit layer ratio. If you use an 8X8, you'll have a thicker filling layer. Equally delicious.