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1
Heat the oven to 425. In your large mixing bowl, combine 1 1/2 cups flour, 1/2 teaspoon salt, and 1 teaspoon sugar. Mix together. In a small bowl, whisk together the milk, oils, and almond extract. Combine the wet ingredients into the dry, and gently mix with a fork until just incorporated (it'll still be pretty crumbly). Then, transfer the mixture into your pie receptacle. I had a 10-inch cast iron skillet on hand, so I lined it parchment paper and called it a day. Using your fingertips, lightly press the crust mixture into the tin/skillet, pushing enough up around the sides to form your crust, making it as even as possible.
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2
Thaw your peaches on medium heat, until no-longer frozen on the inside, stirring occasionally to ensure they don't stick to the bottom.
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3
In a bowl, combine 1/2 cup sugar, 1 tablespoon flour, a dash of cinnamon, the oats and salt. Cube the butter into 4 pieces, and pinch into the dry mixture, mixing with your fingers until it has the consistency of sand.
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4
To assemble, arrange the now warm peaches however most aesthetically pleases you. I like to overlap them to ensure maximum peachiness with each bite. Then, using a butter knife, distribute dollops of the brie among the peaches, laying some on top, and some in between the crust and the fruit. Next, sprinkle the oat and butter mixture over the fruit, and bake for 35-40 minutes until the fruit juices and melted cheese bubble out from under the oats. Cool on a rack, and serve warm or cool, with or without ice cream.
