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Preheat the oven to 180°C.
Whiz Anzac biscuits and almonds in a food processor until the mixture resembles breadcrumbs. Set aside.
Whisk eggwhites with electric beaters for 2-3 minutes until stiff peaks form. Slowly add sugar, 1 tablespoon at a time, whisking constantly. Fold in biscuit mixture and vanilla until just combined.
Place peach halves, cut-side up, on a baking tray. Top the peaches with the biscuit mixture, then dot the tops with butter. Bake for 20 minutes or until the crumble is set and golden.
Drizzle peaches with custard and serve warm with vanilla ice cream.