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1
Adjust oven racks to lower and middle positions; heat oven to 350F.
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2
FOR THE FILLING: Gengly toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times.
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3
Drain peaches in colander set over large bowl.
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4
Whisk 1/4 cup drained peach juice, cornstarch, lemon juice, salt , cinnamon, and nutmeg together in small bowl; discard excess peach juice.
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5
Toss juice mixture with peaches and transfer to 8-inch square glass baking dish.
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6
FOR THE TOPPING: While the peaches are macerating, combine flour, sugars, (reserving 1 tablespoons granulated sugar), and salt in workbowl of food processor; drizzle vanilla over top.
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7
Pulse to combine mixture, about five 1-second pulses.
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8
Add butter and half of nuts; process until mixture clumps together into large, crumbly balls, about 30 seconds, pausing halfway through to scrape down sides of work bowl.
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9
Sprinkle remaining nuts over mixture and combine with two quick pulses.
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10
Transfer mixture to parchment-lined baking sheet and spread into even layer (mixtuer should break up into roughly 1/2 -inch chunks with some smaller, loose bits).
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11
Bake on middle rack until chunks are lightly browned and firm, 18-22 minutes.
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12
TO ASSEMBLE AND BAKE: Grasping edges of parchment paper,slide topping over peaches and spread into even layer wiith spatula, packing down lightly and breaking up any very large pieces.
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13
Sprinkle remaining Tablespoon sugar over top and place on lower oven rack.
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14
Increase oven temperature to 375F and bake until well browned and fruit is bubbling around the edges, 25-35 minutes.
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15
Cool on wire rack until warm, at least 15 minutes; serve.
