Ingredients:

Filling:

• 4 lbs peaches 8-9 peaches

• 1/2 cup granulated sugar 100g

• 1/4 cup brown sugar 50g

• 2 tbsp lemon juice 30mL

• 1 tsp almond extract

• 1 tsp vanilla extract

• 1/4 cup corn starch

Topping:

• 10 tablespoon butter softened

• 1 1/2 cup flour

• 1 cup packed brown sugar

• 1 tsp. cinnamon

• 1/4 tsp salt

Whipped Cream:

• 2 c. Whipping Cream

• 2 tsp. vanilla extract

• 2 Tbsp. Confectioners sugar

• 3-4 Tbs. Peach Cordial (optional)

Instructions:

1. Preheat oven to 350°F

2. Score the bottom of each peach and peel the skin off. Halve then remove pit and cut into thin, roughly half inch thick slices then transfer to a large bowl. Pour sugar over and toss gently then leave to sit for 30-60 minutes. The peaches will release a lot of their juices during this time.

3. Pour the peaches and juices into a strainer and allow to drain into a large skillet. Whisk in the corn starch and cook over medium heat for a few minutes until thickened making sure to whisk continuously. Remove from heat then whisk in the lemon juice and vanilla. Add the peaches into the pan and fold into the thickened juices then bake 20 min.

4. To make topping: add the butter, flour, brown sugar and cinnamon to a bowl and cut with forks or pastry cutter until coarse crumbs form.

5. Scatter the crumble topping over the peaches and return to oven 30 min. until browned.

6. Serve with Whipped Cream whisked (add sugar, vanilla and peach cordial just before stiff peaks form). Make sure not to over-beat, cream will then become lumpy and butter-like.