For the Topping:

1 cup gluten-free rolled oats

1 cup sliced almonds

1/2 cup gluten-free 1:1 baking flour

1/3 cup brown sugar

3 tablespoons granulated sugar

1 tablespoon vanilla extract

1 1/2 teaspoons water

1/4 teaspoon kosher salt

8 tablespoons cold butter, cut into small pieces

For the Filling:

3 pounds fresh peaches, peeled and sliced

2 tablespoons cornstarch

1 tablespoon lemon juice

1/3 cup granulated sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

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Preheat oven to 400°F.
In a food processor, pulse 2/3 cup oats, gluten-free flour, brown sugar, granulated sugar, vanilla, water, and salt until combined.
Add butter and half the almonds. Pulse until crumbly and butter pieces are pea-sized.
Add remaining oats and almonds; pulse briefly to combine.
In a large bowl, mix peaches with cornstarch, lemon juice, sugar, cinnamon, and nutmeg.
Spread peach mixture evenly in a 9×13-inch baking dish.
Sprinkle topping evenly over peaches.
Bake for 25–30 minutes until golden and bubbling.
Cool for 15 minutes before serving.