Peach Cobbler

For the Peach Filling:

• 3 lb. fresh or thawed frozen peaches, chopped into 1-inch pieces (about 6 heaping cups)
• ¹⁄₂ cup sugar
• Juice of 1 lemon
• 2 tsp. almond extract
• ¹⁄₂ tsp. ground cinnamon

For the Topping:

• 1 cup brown sugar
• ³⁄₄ cup all-purpose flour
• ³⁄₄ cup (1 ½ sticks) cold unsalted butter, cut into ½-inch pieces
• ¹⁄₂ tsp. ground cinnamon
• ¹⁄₂ tsp. ground nutmeg
• ¹⁄₂ tsp. kosher salt
• ³⁄₄ cup sliced almonds

Instructions

1. Preheat the oven to 375°. Meanwhile, in a large bowl, add the peaches, sugar, almond extract, and cinnamon, and stir to coat. Set aside.
2. In a separate large bowl, combine the brown sugar, flour, butter, cinnamon, nutmeg, and salt. Using a pastry cutter or your fingers, work the butter into the dry ingredients until only small pea-sized crumbs remain. (Work quickly so the butter stays cold.) Add the almonds and toss once more to distribute. Refrigerate until ready to bake.
3. Preheat the oven to 375°. Fill six 4-oz. ramekins with the peach filling, mounding it over the rim of the ramekin, as the peaches will shrink significantly in the oven. Top with a generous handful of the crisp topping.
4. Transfer the ramekins to a foil-lined baking sheet, and bake until the peaches are juicy and the topping is golden brown and crisp, 30 to 35 minutes. Remove and let cool before serving.