Peach & almond oatmeal crumble

I made the easiest, tastiest desert last night. It golden brown was a peach and almond crumble using oatmeal instead of flour.

I used an 8x8 pan, which the original recipe had said to grease but I forgot and it still came out fine. Preheat the oven to 350.

Ingredients:
-- Approximately 3-4 cups of sliced peaches, with or without skin or even canned, however you prefer, essentially enough to cover the bottom of the pan and layer maybe an inch deep (you could really use just about any fruit I suppose)
-- if you used fresh peaches squeeze 1/2 a lemon over them
-- 2-4 Tbsp agave syrup, or sugar (optional, depends on how sweet your peaches are)
-- 1 T flour (or other starch to thicken, like tapioca star
Ch)
-- 1 tsp cinnamon
-- 1/4 tsp cardamom (optional)
-- 2 T finely chopped crystallized ginger (*optional)

Combine peaches, flour, cinnamon, and whatever optional ingredients you want in a bowl. Spread in bottom of 8x8 pan.

To make the crumble topping, combine the following in another bowl.

1.5 cups oats (I used quick oats)
3/4 - 1 c slivered almonds
1/3 c melted butter (or coconut oil)
1/4 - 1/3 c brown or blond sugar (or agave syrup, maple syrup, or light honey)
1/2 tsp salt

Plop the oatmeal crumble topping on top of the fruit somewhat evenly.

Preheat oven to 350 (325 if using all agave or honey in the crumble topping. Bake for about 40 minutes - or until the top browns a bit and fruit bubbles out of the corners of the pan.

Enjoy as is, or with fresh whipped cream, vanilla ice-cream, or yogurt.

Leftovers can be stored covered in the fridge, and re-heated - or eaten right out of the pan.