Preheat oven to 350°. In sauce pan combine 5 to 6 medium peaches, peeled & chopped, ¼ c. sugar, & 2 Tbsp. lemon juice, cook 3 minutes, stirring constantly. In small, bowl combine 2 Tbsp. water & 1½ Tbsp. cornstarch. Stir into peach mixture, cook until thick & remove from heat. Measure ¾ c. butter. Stir in only 1 Tbsp. of the butter (keep remainder for later) & ¼ tsp. almond extract, cool. In large bowl combine 1 c. flour, 1 c. dry rolled oats, ½ c. wheat germ, ½ c. packed brown sugar, & ½ tsp. cinnamon. Cut in remaining butter, blend 'til it resembles coarse crumbs. Firmly press 2/3 of crumb mixture in 8x8 pan; bake 15 minutes. Pour peach mixture onto crust, top with remaining crumb mixture. Bake 25 to 30 minutes, until brown. Cool 15 minutes, cut. Serve warm or room temperature.