For this recipe, choose not too soft peaches, otherwise they will lose their shape during baking.
Pour milk into a saucepan and bring to a boil. In a bowl, grind the yolks with sugar and vanilla extract. Add 2-3 tbsp. l. hot milk and stir. Pour the milk into the yolks in a thin stream, constantly stirring the mass with a whisk. Pour the resulting mixture into a saucepan and heat the cream, stirring constantly, until it thickens.
Place the peaches in a saucepan, cover with boiling water and blanch for 2 minutes. Dip the peaches in cold water and remove the skins. Cut the peaches in half, remove the pit, place in a baking dish and sprinkle with ground almonds.
For the topping, grate the cold butter, add the rest of the ingredients and mix with your hands until you have a coarse crumble.
Preheat oven to 180°C. Fill the peaches with cream and sprinkle with crumbs, put in the oven for 20-25 minutes. Cool 5 min. Serve with a scoop of ice cream or whipped cream.