For the Peach Filling:

1. Preheat the oven to 350°F and butter or spray a 9-inch pie dish (alternatively, you can make this in a 2-quart baking dish, or cast iron skillet).
2. Combine the peaches, flour, sugar, lemon juice, vanilla, amaretto, and salt in a large bowl, stirring gently until everything is evenly combined. Pour the mixture into the prepared baking dish.

For the Crisp Topping:

1. In a large bowl, mix together the sugar, flour, oats, almonds, cinnamon, and salt.
2. Add the cold butter and cut it into the dry ingredients using your hands, a pastry cutter, or two forks until the mixture is crumbly and sticking together in spots.
3. Sprinkle the topping evenly over the peach filling.
4. Transfer the pie dish to the oven and bake for 45-55 minutes, or until the crisp is bubbly around the edges and the topping is golden brown and crisp.

To Serve:

1. Allow to cool slightly before serving. We love this topped with vanilla ice cream and additional toasted almonds. If you’re feeling extra indulgent, a small drizzle of amaretto over the ice cream is heavenly!
2. This can be served warm (my recommendation) or at room temperature. Store leftovers in the fridge for up to 3 days.