Filling

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3pounds peaches, peeled, pitted and cut into ¼-inch slices

2 tablespoons lemon juice, from 1 lemon

⅔ cup granulated sugar

2tablespoons cornstarch

½ teaspoon vanilla extract

⅛ teaspoon salt

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Topping

½ cup old-fashioned oats

½ cup flour

½ cup packed almond meal or almond flour

½ cup sliced almonds- ⅓ cup lightly packed brown sugar

¼ teaspoon fine salt

4 tablespoons butter, melted

3 tablespoons plain yogurt (Greek or regular), or additional melted butter

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lDirections

Preheat the oven to 350°F and set a rack in the middle position. Butter a 2-qt baking dish.

1. Make the peach filling: In a large bowl, combine the peaches, lemon juice, granulated sugar, cornstarch, vanilla, and salt. Mix well to coat the peaches evenly. Note: I only had 2 lbs of peaches so I added frozen blackberry/raspberry mix. Add to 2 qt pan.

2. In a medium mixing bowl, stir together the oats, almond meal and flour, sliced almonds, brown sugar and salt. Mix in the butter and yogurt. (I used just butter) Stir until all of the flour is incorporated and the mixture is moistened throughout. Note- I added a bit more sugar- around ½ cup.

3. Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).

4. Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream