To make the oatmeal topping:

In a large skillet, toast the oatmeal over a medium heat until light brown and fragrant, about 5 minutes. Remove from heat and transfer to a small bowl. In the same skillet, add the almonds and toast until light brown and fragrant, about 2 - 3 minutes. Add to the oatmeal. Sprinkle the oatmeal with the salt and stir to combine.

Spray a sheet pan with cooking spray and set aside. In a small saucepan, add the sugar and the water and heat over medium high heat until the sugar dissolves and begins to turn gold - about 3 - 5 minutes.. Do not stir - if some areas are turning golden brown faster than others, lift the pan from the heat and swirl the contents. When the syrup is a nice golden brown color (about the color of honey) pour the syrup over the oat mixture. Using a heat proof spatula, stir the oats into the syrup (you will have clumps of nuts and oats - that's ok). Spread mixture onto the prepared sheet pan and let cool. When cool, use your fingers to break up the clumps.

To make the whipped cream: Whip the cream in the bowl of a mixer on medium high speed - slowly drizzle in the honey and add the bourbon or vanilla. Continue to beat the cream until soft peaks form - about 3 minutes.

To assemble: Using 4 small glasses with wide mouths divide half the peaches between the glasses. Top each glass with ¼ cup of the whipped cream (I used about 2 Tbsp. but I am not a huge fan of whipped cream). Top with ¼ cup of the oatmeal mixture. Divide the remaining peaches between the glasses. Top with another ¼ whipped cream and sprinkle another Tbsp. of the oatmeal topping on top to garnish. You will probably have a little extra of the oatmeal topping - place it in a airtight container and use as a topping for ice cream or fruit and yogurt!

This can be made about 1 hour ahead of time - keep refrigerated and let warm slightly before serving.