Peach Crumble of Happiness

This was my last peach creation from my peach escapade.  It made the recipients declare their undying love...and that makes me happy!!  This is from American Test Kitchen, of which I am a major fan.  I have hardly ever gone wrong with their recipes.  I added lot of extra almonds..mmmmm.... Enjoy!

Peach Crumble

INGREDIENTS
Filling
3 1/2	pounds  ripe but firm peaches (6 to 7 medium), peeled and pitted; each peach halved and cut into 3/4-inch wedges (about 6 1/2 cups prepared peaches)
1/3	cup  granulated sugar (2 1/3 ounces)
1 1/4	teaspoons  cornstarch
3-5	teaspoons  fresh lemon juice from 1 lemon (see note above)
	Pinch  table salt
	Pinch  ground cinnamon
	Pinch  ground nutmeg
Topping
1	cup  unbleached all-purpose flour (5 ounces)
1/4	cup  granulated sugar (1 3/4 ounces) plus 1 tablespoon
1/4	cup  packed brown sugar (light or dark), 1 3/4 ounces
1/8	teaspoon  table salt
2	teaspoons  vanilla extract
6	tablespoons  unsalted butter , cut into 6 pieces and very soft
1/2	cup  sliced almonds

1. Adjust oven racks to lower and middle positions; heat oven to 350 degrees.

2. FOR THE FILLING: Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 1/4 cup drained peach juice, cornstarch, lemon juice, salt, cinnamon, and nutmeg together in small bowl; discard excess peach juice. Toss juice mixture with peaches and transfer to 8-inch-square glass baking dish.

3. FOR THE TOPPING: While peaches are macerating, combine flour, sugars (reserving 1 tablespoon granulated sugar), and salt in workbowl of food processor; drizzle vanilla over top. Pulse to combine mixture, about five 1-second pulses. Add butter and half of nuts; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of workbowl. Sprinkle remaining nuts over mixture and combine with two quick pulses. Transfer mixture to parchment-lined 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.

4. TO ASSEMBLE AND BAKE: Grasping edges of parchment paper , slide topping over peaches and spread into even layer with spatula, packing down lightly and breaking up any very large pieces. Sprinkle remaining tablespoon sugar over top and place on lower oven rack. Increase oven temperature to 375 degrees and bake until well browned and fruit is bubbling around edges, 25 to 35 minutes. Cool on wire rack until warm, at least 15 minutes; serve.