Peach Crumble

1. Adjust oven racks to lowest and middle positions and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.
2. FOR THE FILLING: Gently toss peaches and sugar together in large bowl and let sit for 30 minutes, gently stirring several times. Drain peaches in colander set over large bowl and reserve 1⁄4 cup juice (discard remaining juice). Whisk reserved juice, cornstarch, lemon juice to taste, salt, cinnamon, and nutmeg together in small bowl. Combine peaches and juice mixture in bowl and transfer to 8-inch square baking dish.
3. FOR THE CRUMBLE TOPPING: While peaches are macerating, combine flour, 1⁄4 cup granulated sugar, brown sugar, and salt in food processor and drizzle vanilla over top. Pulse to combine, about 5 pulses. Scatter butter pieces and 1⁄4 cup almonds over top and process until mixture clumps together into large, crumbly balls, about 30 seconds, scraping down bowl halfway through. Sprinkle remaining 1⁄4 cup almonds over mixture and pulse 2 times to combine. Transfer mixture to prepared baking sheet and spread into even layer (mixture should break up into roughly 1⁄2-inch chunks with some smaller, loose bits). Bake on middle rack until chunks are lightly browned and firm, 18 to 22 minutes, rotating baking sheet halfway through baking. (Cooled topping can be stored in an airtight container for up to 2 days.)
4. TO ASSEMBLE AND BAKE: Grasp edges of parchment paper, slide topping off paper over peaches, and spread into even layer with spatula, packing down lightly and breaking up any very large pieces. Sprinkle remaining 1 tablespoon sugar evenly over top and place dish on aluminum foil–lined rimmed baking sheet; place on lower rack. Increase oven temperature to 375 degrees and bake until well browned and filling is bubbling around edges, 25 to 35 minutes, rotating baking sheet halfway through baking. Transfer baking dish to wire rack and let cool 15 minutes; serve warm.

Add the lemon juice to taste in step 2 according to the sweetness of your peaches. If ripe peaches are unavailable, you can substitute 3 pounds frozen peaches, thawed overnight in the refrigerator. If your peaches are firm, you should be able to peel them with a vegetable peeler. If they are too soft and ripe to withstand the pressure of a peeler, you’ll need to blanch them in a pot of simmering water for 15 seconds and then shock them in a bowl of ice water before peeling. Serve with vanilla ice cream.

APPLE CRUMBLE
In this variation, the apples do not need to macerate with the sugar. You can substitute Empire or Cortland apples for the Granny Smith apples if desired. Serve with vanilla ice cream.
1⁄2 teaspoon cornstarch
4 teaspoons lemon juice
1-1⁄2 pounds Granny Smith apples, peeled, cored, and cut into 1⁄2-inch cubes
1-1⁄2 pounds Golden Delicious apples, peeled, cored, and cut into 1⁄2-inch cubes
2⁄3 cup (4-2⁄3 ounces) sugar
Pinch salt
Pinch ground cinnamon
Pinch ground nutmeg
1 recipe CRUMBLE TOPPING
1. Adjust oven racks to lowest and middle positions and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper.
2. Stir cornstarch and lemon juice together in large bowl until cornstarch is dissolved. Add apples, sugar, salt, cinnamon, and nutmeg; toss to combine. Transfer mixture to 8-inch square glass dish. Cover tightly with aluminum foil; set aside.
3. Place topping mixture on middle rack in oven and apple filling mixture on lowest rack. Bake topping until chunks are lightly browned and firm, about 20 minutes. Remove topping and apples from oven.
4. TO ASSEMBLE AND BAKE: Uncover apple filling and gently stir. Grasp edges of parchment paper, slide topping off paper over peaches, and spread into even layer with spatula, packing down lightly and breaking up any very large pieces. Sprinkle remaining 1 tablespoon sugar evenly over top and place dish on foil-lined rimmed baking sheet; place on lower rack. Increase oven temperature to 375 degrees and bake until well browned and filling is bubbling around edges, about 25 minutes, rotating baking sheet halfway through baking. Transfer baking dish to wire rack and let cool 15 minutes; serve warm.

TRANSFERRING BAKED CRUMBLE TOPPING
1. After crumble is baked, lift short sides of parchment paper. (Crumble will break apart into uneven 1⁄2- to 3⁄4-inch pieces.)
2. Carefully slide broken crumble pieces onto peaches or apples, then spread into even layer with spatula.