• Preheat the oven to 350 degrees then spray an 8x8” baking dish with nonstick spray and set it aside.
• Bring a large pot of water to a boil then score an “X” on the bottom of each peach with a sharp knife. Carefully add the peaches to the boiling water for 30 seconds, or until the skins can be peeled away from the flesh at the “X”. Carefully remove the peaches to a cutting board then, once cool enough to handle, peel the skin away and chop the peaches into ~1/2 - 3/4” pieces (see post content for methods and tips). You should have 4-5 cups of chopped peaches.
• Add the chopped peaches to a large mixing bowl then add the gluten free flour, granulated sugar, vanilla extract, and cinnamon. Fold gently to coat with a spatula then scrape the mixture into the prepared baking dish.

For the Crisp Topping:

• To the same bowl, or to a separate medium-sized mixing bowl, add the oats, brown sugar, almond flour, sliced almonds, gluten free flour, cinnamon, and salt then stir with a fork to combine. Add the cold, cubed butter then use a pastry cutter or your fingertips to incorporate the butter into the dry ingredients until the butter is the size of peas and the consistency is like a crumbly paste. Crumble the topping mixture evenly over the peaches.
• Bake for 40-45 minutes or until the topping is golden brown and the peach juices are very thick and bubbly. Note: if the topping is browning too quickly near the middle or end of baking, gently place a piece of foil on top of the pan (no need to crimp). Remove the foil for the last 5 minutes of baking to ensure the crisp has time to fully brown.
• Let the crisp cool until warm or room temperature then scoop into bowls and serve with ice cream or whipped cream, if desired. Store leftovers covered in the fridge for up to 3 days.