Pour the peach pie filling into a 4 quart crock pot.

Whisk the sugar, flour, ground almonds or almond meal, baking powder, cinnamon and salt in a bowl.

Cut the butter into pieces and using your hands rub the butter into the dry ingredients until medium crumbs form.

Remove ½ cup for the topping, mix in the sliced almonds and set aside.

Beat the egg and vanilla together.

Add the egg and vanilla extract to the bowl with the remaining dry ingredients.

Drop batter by the spoonful over the top of the peach pie filling.

With the back of the spoon spread the topping over the peach pie filling.

Sprinkle reserved topping over the top.

Cover the top of the crock pot with a triple layer of paper towels.

Place the crock pot lid over the paper towels.

Cook for 2 ½ hours on low.

During the last ½ hour remove the lid and continue cooking until top is lightly browned.