3/4 c. slivered blanched almonds
1/3 c. firmly packed golden brown sugar
15 purchased gingersnap cookies, broken into pieces
1 c. quick cooking oats
3/4 tsp. salt
1/2 c. + 2 tbsp. (1 1/4 sticks) chilled unsalted butter, cut into pieces
2 lg. egg yolks
5 tbsp. chopped crystalized ginger

2 tbsp. fresh lemon juice
4 lbs. ripe peaches (about 10 peaches)
1/2 c. firmly packed golden brown sugar
2 tbsp. cornstarch
1 lg. egg yolk

Preheat oven to 375 degrees. Butter 13"x9"x2" baking dish.

TOPPING: Chop almonds with sugar in food processor using on/off turns. Add gingersnaps and process until coarsely chopped. Blend in oats, ground ginger and salt. Add butter and cut in using on/off turns until coarse meal forms. Add yolks an crystalized ginger and process until ingredients are combined but mixture is still chunky.

FILLING: Place lemon juice in large bowl. Peel and pit peaches. Thinly slice into bowl; toss to coat with lemon juice. Mix in sugar, cornstarch and yolk. Spoon peach mixture into prepared dish. Sprinkle topping evenly over peach filling. Bake until topping is deep golden brown, about 1 hour. Let cool at least 15 minutes. Serve warm with vanilla ice cream. Serves 8.