Fruit crumbles, crisps, cobblers, and the like are the staple of easy summer desserts. I like to add almonds to my crumble topping, especially with peaches and apricots, but you may use rolled oats instead if you prefer, or are preparing the dish for someone with a nut allergy.

Topping

1/2 cup butter
1/2 cup brown sugar
3/4 cup flour
1 cup sliced almonds

Filling

2 lb peaches
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup cornstarch

Combine butter, sugar, flour, and almonds and mix with fingers until well combined, but crumbly still.
Blanch peaches in a large pot of boiling water for 30 seconds, plunge into cold water, and remove skins.
Halve peaches, remove stones, and dice into 1/2 inch pieces
Toss with brown sugar, spices, and cornstarch, and place into a 2 quart round or square casserole dish.
Sprinkle topping evenly over the fruit, and bake for 45 minutes, until browned, bubbling slightly, and fruit is tender.
Allow to cool for 15 minutes before serving with ice cream or whipped cream