• Peel and slice the peaches into thin wedges. Place the peaches in a large mixing bowl and sprinkle with ¼ to ⅓ cup granulated sugar. Gently toss to combine. Cover the bowl with plastic wrap and set aside for an hour at room temperature.
• In the bowl of the food processor combine the flour, brown sugar, butter and granulated sugar. Pulse until combined. Remove to a medium mixing bowl and press the topping together to form large chunks. Refrigerate until ready to use.
• Preheat oven to 350°F. Lightly grease or butter a small 1 to 1-½ quart casserole dish.
• Once the peaches have rested for an hour, drain the juice into a medium saucepan. Set aside the sliced peaches for now.
• Whisk in the cornstarch, cinnamon and salt into the peach juice. Over medium heat cook the peach juice while whisking constantly until the syrup boils. Boil for about 2 minutes or until the mixture thickens.
• Remove from the heat and stir in the lemon juice, 1 tablespoon butter and the almond extract. Gently fold in the peaches and any accumulated juice. Pour the peach mixture into a buttered casserole dish.
• Top with the crumble mixture, leaving some pieces about the size of quarters, and bake for 30 minutes or until lightly browned and bubbly.
• Remove from the oven and cool slightly.

To prepare the icing:

• Combine the powdered sugar, milk and almond extract in a small bowl and whisk until smooth. Add more sugar or milk as needed for the right consistency. Drizzle over the warm crumble and serve immediately with ice cream if desired.