Preheat oven to 375°F.
For topping, spread the oats on a baking pan and heat in the oven 7 to 10 minutes. Remove the pan when the oats smell nice and toasty and are lightly golden in color. Let the oats cool, then put them in a mixing bowl along with the flour, sugar, salt, cinnamon, and butter. Mix gently till crumbly, as if you were making a pie dough. I use my fingers, but you could use a mixer fitted with the paddle attachment.
Do not peel the peaches, as the skin will help them hold their shape after they are baked. Just cut the peaches in half and remove the pits, then slice a tiny bit off the bottom of each half so they will sit nicely and won't wobble around. Place the peaches on a parchment-lines baking sheet or in a casserole dish and drizzle each with a little of the rum. Spoon about 3 tablespoons of the topping onto each peach half, then sprinkle on some almonds. Bake 10 to 15 minutes, until the top is crisp and golden brown.
Serve as is or with a little sweetened whipped cream or vanilla ice cream with a drizzle of caramel sauce.
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Reprinted with permission from ©2006 Cindy Pawlcyn, Big Small Plates, published by Ten Speed Press click for book review
recipe from www.inmamaskitchen.com