Fresh Almond Peach Crisp

Luscious is the best way to describe this easy desert.  Served warm with a scoop of vanilla ice cream it is the classic summer treat.  You will find as many recipes for crisps and crumbles as their are families.
I offer you mine:

6 C. fresh freestone peaches, peeled, sliced and tossed into the juice of one fresh lemon, set aside.

Butter a 9" x 13" or a 12" x 12" baking dish and preheat the oven to 375 degrees F.


1/2 C. brown sugar
1/2 t. vanilla
pinch of cinnamon
1 1/3 C. all purpose flour
1 1/3 C. sugar
1/2 t. salt
1 extra large egg or 2 smaller eggs beaten but you WILL NOT use it all
8 T. butter melted
2 T. slivered almonds

Toss the peaches into the buttered dish and add the brown sugar and vanilla, sprinkle lightly with the cinnamon.  Measure the flour and sugar into a medium bowl and stir together, adding the salt.  Drizzle in the egg as you work the ingredients together with a fork  to become a crumbly mixture.  I usually end up only using about 1 1/2 egg for this part.  Sprinkle the crumbles evenly over the fruit and top with the melted butter.  Sprinkle the almonds across the top and bake about 45 minutes till fragrant and the juices are bubbling  thickly around the edges.

Serve topped with ice cream or whipped cream.