Place the dry ingredients in a bowl and whisk to combine. Use your fingers to break up the brow sugar
Add the warm melted butter and mix it in with a spatula.
Use your hands to form clumps - both large and small pieces.
PEACH FILLING - Peel and cut the peaches into 1-inch chunks
Add the flour-sugar mixture to the peaches and gently fold it into the peaches.
Pour the peaches into the prepared pie shell and spread evenly across the bottom of the pie dough.
Spread the crumble evenly over the peaches. Bake the pie at 400°F for 20 minutes then reduce heat to 375°F.
Let the pie cool to room temperature. The pie is good at room temperature for one day. Refrigerate for up to 1 week.
Serve the pie with vanilla ice cream or whipped cream. IT'S DELICIOUS!