With a little butter, lightly grease a 9x13 cake pan. Optional to use cooking spray.
In a large bowl, mix together the defrosted and drained peaches, lemon juice, granulated sugar, cornstarch, vanilla, almond extract and salt. Set aside.
Make the crisp:
In another large bowl, whisk together the dark brown sugar, flour, oats, pecans, cinnamon, cardamom, allspice and nutmeg. Add the softened butter and mix with a wooden spoon until the topping is crumbly.
Assemble the crisp:
In a 9x13 prepared baking dish, lay out the defrosted and drained peaches. Sprinkle the crisp topping evenly over the peaches.
Bake for 40-45 minutes, until the top is golden-brown.
Remove from the oven and allow to cool before serving.
Serve with fresh whipped cream or vanilla ice cream! Add a dusting of nutmeg on top of each serving.