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1
Preheat the oven to 350.
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2
Peel the peaches and cut them into approximately 1/4-inch wedges.
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3
Toss them in a bowl with the lemon rind and juice and 3/4 cup sugar.
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4
Melt 3 tablespoons of the butter in a large skillet and lay in half of the bread slices.
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5
Brown them lightly on one side, then turn them and brown the other side.
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6
Repeat with the remaining butter and bread slices, and when all are done, sprinkle the 1 1/2 tablespoons sugar over them.
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7
Line the bottom of the baking dish with half the bread slices; they should just cover the bottom.
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8
Spoon half of the peaches and half of their juices on top, then arrange a second layer of bread slices over the surface, and a final layer of peaches and juice.
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9
Prepare the topping by tossing together in a bowl the flour, sugar, brown sugar, cinnamon, and salt.
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10
Cut the butter into small cubes and mix them with the dry ingredients, using your fingertips or a pastry cutter to incorporate the butter, but not too thoroughlyleave small, flaky pieces of butter throughout.
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11
Fold in the chopped almonds.
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12
Sprinkle the topping evenly over the peach lasagna, and bake in the preheated oven for 1 hour.
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13
Test after 50 minutes; if the peaches were very ripe and juicy, it will be done.
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14
Otherwise, it will take the full hour or a little more; the peaches should be tender, the juices bubbling all around, and the top nicely browned.
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15
If the peaches seem done (and you dont want them to dry out) but the crumb topping is still pale, slip the dish under a hot broiler for a minute or two.
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16
Serve warm.
