1-Preheat your oven: Preheat your oven to 425°F and get your peaches ready by washing, pitting, and slicing them into thick pieces about 1/2-inch wide.

2-Prepare the dough: In a bowl, mix 1 1/2 cups flour, 1/2 teaspoon salt, and 1 teaspoon sugar. In another bowl, whisk together 1/4 cup vegetable or canola oil, 1/4 cup mild olive oil, 2 tablespoons whole milk, and 1/2 teaspoon almond extract. Combine the wet and dry mixtures lightly with a fork until just dampened, then press the dough into an 11-inch tart pan, up the sides to about 1/8-inch thick, and trim any excess.

3-Prepare the crumble topping: For the crumble topping, mix 3/4 cup sugar, 2 tablespoons flour, and 1/4 teaspoon salt in a bowl. Pinch in 2 tablespoons cold butter until crumbly; add an extra tablespoon of flour if your peaches are extra juicy.

4-Arrange peaches and topping: Arrange the peach slices in overlapping circles over the crust, then sprinkle the crumbly mixture evenly on top.

5-Bake the tart: Bake for 35 to 45 minutes until the filling bubbles and the crust turns lightly brown. Let it cool on a wire rack before serving, and don’t forget a dollop of whipped cream for extra delight.