This is a dessert that transitions so well between summer and fall. The peaches are distinctly summer-y, while crisps always feel like fall to me. It's also a great way to use up overripe fruit. The other nice thing is that it's only two servings. Sometimes it's too tempting to have a big pan of dessert sitting around day after day, if you know what I mean.
Remove the skin from two peaches. If they're ripe, this is easy enough to do with your fingers if you cut them in half first, but if your fruit is still hard, you may have to blanch them. Slice the peaches and toss with 2 tsp. white sugar and 1/2 tsp. almond extract. (I love the taste of almond extract with peaches.) I do this right in the baking dish.
Then, in a separate bowl, cut together 1/4 cup oatmeal, 1/4 cup brown sugar, 1/8 cup flour, 2 Tbs. butter, and a pinch of cinnamon. I think a pastry cutter is easiest for this job, but you could also use a fork or two knives. Sprinkle the crumble mixture evenly over the peaches.
Bake at 350 for 15-20 minutes, or until your kitchen smells really good and the crumble has partially melted away, but the remaining part looks golden.