Cracker Barrel Peach Cobbler With Almond Crumble Topping - cooking recipe

Ingredients

Batter
1 cup cracker barrel pancake mix (can substitute but I wouldn't)
1 cup milk
1/2 cup melted butter
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
Filling
2 (15 ounce) cans peach slices in heavy syrup or (15 ounce) cans diced peaches in heavy syrup
1/4 cup sugar
Topping
1/2 cup brown sugar
1/8 cup flour
1/2 teaspoon cinnamon
1 tablespoon softened butter
sliced almonds

Preparation

Mix all batter ingredients in a bowl with wisk until well incorperated and light. Pour into non greased 8 x 8 baking pan.
Drain peaches of syrup except for about a tablespoon of juice in each can, and mix with sugar until it has dissolved. Pour over batter but do not mix -- batter will rise over peaches and juices on it's own.
Mix all topping ingredients with hands slightly breaking up almonds as you incorperate. Do not place on cobbler yet as the almonds will burn! That step will come later.
Place into 375 degree oven for 45 minutes. Then, while leaving cobbler in oven, place crumble topping over cobbler and bake another 10-15 minutes. Watch carefully so that nuts don't burn.
Serve while still a little warm with some cinnamon ice cream and enjoy!