Peach Steusel Crisp

This is so much better than peach pie, and easier too (my humble opinion).  From Penzeys Spices.

9 good-sized ripe peaches
1/2 Cup sugar
1 tsp. CHINA CINNAMON
1/4 tsp. PURE VANILLA EXTRACT
2 TB. flour (for juicy peaches; 1 TB. for firm peaches)

Topping:

1 stick cold butter (8 TB.)
1 Cup flour
2/3 Cup sugar
1 tsp. CHINA CINNAMON

Preheat oven to 350°. Grease the bottom only of an 8x8 glass pan or medium casserole dish. Peel and pit the peaches, slice and place in a large bowl. Top with sugar, flour, CINNAMON and VANILLA, toss to coat. Set aside while preparing topping. Make the streusel by cutting the cold butter into a bowl, adding flour, sugar and CINNAMON, and rubbing it through your fingers until the streusel is a coarse, sandy/pebbly texture. Put the seasoned peaches into the pan, top generously with the streusel, and bake at 350° about 30 minutes, until the streusel is golden brown and the peach juice is starting to bubble up through the topping.

Prep. time: 10 minutes
Baking time: 30 minutes
Serves: 3-4