Cinnamon Crumb topping: Melt butter, pour into a bowl. Mix with brown sugar, cinnamon, vanilla, almond, and salt until well combined. Add more sugar as needed until there is no excess butter showing. Add flour and mix by hand until it crumbles.
Peach mixture: Peel, core and slice the peaches. Melt the butter in a saucepan over medium-low heat. Add in peaches, brown sugar, vanilla, salt and almond extract. Allow to cook down until the juices boil. Once at a boil, turn off the heat and dust in flour. Mix well until combined. Portion into prepared dishes. Top with cinnamon crumb. Bake at 350 degrees for 15-20 minutes or until the juices bubble slightly.