Total Time: 1 hour, 15 minutes

3 pounds fresh peaches, peeled, halved and sliced 1/2 inch thick

3/4 cup packed light brown sugar, divided

2 tablespoons lemon juice

1 teaspoon ground cinnamon, divided

3/4 teaspoon salt, divided

1/2 teaspoon vanilla extract

1/4 teaspoon ground ginger

1/4 teaspoon almond extract

1/2 cup whole-wheat pastry flour

1/2 cup old-fashioned rolled oats

1/4 cup cold unsalted butter, cut into small cubes

1. Preheat oven to 350 F. Gently stir peaches, 1/4 cup brown sugar, cornstarch, 2 tablespoons lemon juice, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, the vanilla, ginger and almond extract together in a large bowl until thoroughly combined. Spoon the mixture into a 9-by-13-inch baking dish.

2. Stir flour, oats and the remaining 1/2 cup brown sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon salt together in a medium bowl. Add butter and toss the mixture, using your fingers to rub in the butter, until it begins to hold clumps when compressed. Stir in almonds. Sprinkle the flour mixture evenly over the peach mixture.

3. Bake until the topping is golden, the filling is thick and bubbly and the peaches are tender, 45 to 50 minutes. Cover loosely with foil if the top begins to brown too quickly. Let cool for 15 minutes before serving.

Recipe nutrition per serving: 262 Calories, Total Fat: 8 g, Saturated Fat: 4 g, Cholesterol: 15 mg, Carbohydrates: 47 g, Fiber: 4 g, Total Sugars: 34 g, Added Sugars: 20 g, Protein: 4 g, Sodium: 225 mg, Potassium: 390 mg, Phosphorus: 71 mg, Iron: 1 mg, Folate: 9 mcg, Calcium: 44 mg, Vitamin A: 711 IU, Vitamin C: 12 mg.

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)