Bourbon peach crumble

Is anyone else wondering what to do with those glorious fragrant peaches that are in season right now? Well, now you know - THIS is what you should be doing with them; in fact, I'm willing to declare this most-delicious-smelling-fruit-filling ever. It's an amalgamation of several recipes I've been eyeing, but none seemed perfect for what I wanted, which mostly included not having to go back to the grocery store and not having to spend 6 hours waiting for pastry dough to be properly chilled and workable (damn you, humid Rhode Island!). This crumble was a smashing success: it showcased the peaches in a lovely way, with a ridiculously simple but amazingly great topping (which I consider to be The Best Part), and took very little time to come together. One thing I would have liked to have done but didn't (in keeping with my desire to not go back to the store) is add some sliced almonds to the topping. Peaches and almonds are such natural partners, and it would have really complimented the flavor of the almond extract in the filling, while giving the topping a satisfying crunch. You could also substitute cinnamon for the cardamom for a slightly different flavor.

Makes one 9 x 9" square baking dish.

Topping:

3/4 c. all-purpose flour

3/4 c. old-fashioned rolled oats

3/4 c. packed brown-sugar

3/4 c. unsalted butter, cold and cut into small pieces

Filling:

2 lbs. peaches (5-6 medium sized) peeled, pitted, and cut into 1" pieces

1/4 c. granulated sugar

1 Tbs. bourbon (I used Woodford Reserve - the good stuff makes a difference)

1/4 tsp. almond extract

pinch of salt

1/4 tsp. cardamom

1/4 c. all-purpose flour

Preheat oven to 375F. If you're a real planner, cover a baking sheet with aluminum foil to place under your pan and save the bottom of your oven. Grease a 9" square baking dish.

For the topping: Mix together the flour, sugar, and oats. Add the butter, cutting it into the dry ingredients with two knives or a pastry cutter. Blend until the largest butter pieces are about the size of small peas. Blend lightly with your hands to mix. Cover loosely with plastic wrap and chill while preparing the filling.

For the filling: Peel, pit, and slice the peaches. In a bowl, cover them with the sugar, mix loosely with your hands, and let sit for 10-15 minutes (this will draw the liquid out of the peaches). Add the bourbon, almond extract, salt, cardamom, and flour, mixing with your hands until evenly coating the peaches.

Pour the filling into the greased pan. Evenly distribute the crumble over the top of the peaches. Bake until the top is golden brown, and the filling is bubbling up through the topping, 35-40 minutes. Go for maximum indulgence and pair it with some vanilla ice cream.