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Heat oven to 375 degrees Fahrenheit.
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In a large mixing bowl, combine bourbon, honey, lemon zest, lemon juice, brown sugar, white sugar, cornstarch and salt and whisk until combined. Add peach wedges and toss to evenly coat. Transfer peaches to a cast iron skillet and set aside.
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To make crumble, combine oats, almonds, brown sugar, white flour, cinnamon, cardamon, nutmeg and salt in a mixing bowl. Add butter and use your fingers or a pastry blender to cut the butter into the topping, as if you are making a biscuit dough. Once combined, spoon the crumble over the peaches. Cook crumble in oven for 30 minutes. Turn on broiler to high heat and broil for 2-3 minutes, until top is golden brown.
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While crumble is baking, prepare fresh whipped cream. Add heavy whipping cream, white sugar, and vanilla to the bowl of a stand mixer fitted with a whisk attachment. Whisk until stiff peaks form. Serve crumble topped with whipped cream.