Preheat oven to 350 F. Line & lightly grease a 9-inch spring form baking pan with foil.
In a large bowl, combine thawed & drained peaches, lemon juice, sugar, cornstarch, vanilla, almond extract & salt. Set aside.
Crisp Topping
In a large bowl, whisk together brown sugar, flour, oats, pecans & spices. Add butter & mix with a wooden spoon until topping is crumbly.
Assembly
Into prepared baking dish pour peach mixture. Sprinkle the crisp topping evenly over the peaches. Bake for 40 – 45 minutes or until top is golden brown. Remove from oven & allow to cool. When cool enough to handle, remove outside ring from pan then flip crisp over on a serving plate & slice.
Spiced Cream Topping
Add heavy cream to a chilled bowl & beat until stiff peaks are just about to form. Beat in vanilla, sugar & spices until peaks form.
Serve crisp with spiced cream topping or vanilla ice cream if you would rather.
Recipe Notes
Since there are just two of us, I made only half of the recipe, that’s why mine is quite thin in the picture. Still gave us 10 pieces!
I baked it long enough to really caramelize the peaches. Yum!