Preheat over to 350F.
Toss the diced peaches, cornstarch, almond extract and ¼ tsp cinnamon until combined. In a separate bowl, mix together oats, flour and remaining cinnamon. Add in the BeeMaid honey and butter, mix. Spread the peach mixture in a greased 8x8 pan and evenly sprinkle the oat crumbs on top. Bake at 350F for 35-45 minutes, or until the peach juice is bubbling and the oat mixture turns crunchy. Cool completely to room temperature. For best results, let the crumble rest for 2 hours after coming to room temperature before serving to allow the juices to thicken.