• Before you start this recipe make note that you will need to refrigerate the crumble for about an hour or freeze it for 30 minutes.
• If you have a nut allergy, you can leave out the pecans.

Make the Pecan Streusel Topping

• Cut the cold butter into 1/2-inch cubes and place it back in the refrigerator so it stays cold while you prepare the other ingredients.
• Place the flour, cinnamon, nutmeg, ginger and salt in a medium size bowl. Whisk until well combined. Add the butter to the dry ingredients and toss the butter into the flour mixture with your hands until all the butter is well coated.
• Use the pastry blender to cut the butter into the flour mixture, until the butter is the size lima beans. You can also you use your hands if you don’t have a pastry blender. To mix it with your hands take each piece of butter and smash it flat between your index finger and thumb. Continue to do this until the butter is broken up and size of lima beans
• Add the brown sugar and use your hands to rub the sugar into the butter-flour mixture. The mixture should be crumbly and look like large bread crumbs. Add the chopped pecans toss them into into the crumble. Refrigerate the crumble for 60 minutes or place it in the freezer for 30 minutes.
• The crumble can be made up to one week in advance and refrigerated until ready to use.

Make the Peach Filling

• Preheat the oven to 350°F (180°C). Butter the baking dish.
• Taste the peaches before adding the additional ingredients. If the peaches are sweet, the sugar called for in the recipe should be enough. If they are a little tart, you may want to add 1/4 cup of additional brown sugar.
• Whisk together the granulated sugar, brown sugar, tapioca flour, cinnamon, nutmeg, and salt in a small bowl and set aside.
• Wash the peaches and pat them dry. Cut the peaches in half and slice each half into 6-8 wedges (about 1/2-inch thick) depending on their size.
• Place the peaches in a large bowl. Add the lemon juice and vanilla extract and use a silicone spatula to toss the ingredients together. Sprinkle the tapioca-sugar mixture over the peaches and gently fold the dry ingredients into the peaches. Taste the mixture. If the peaches aren’t sweet enough add 2 more tablespoons of sugar and taste again.
• Spoon the peaches into the prepared baking dish and use the back of the spoon to make an even layer. Spread the crumble over the peaches until all the crumble is used up. Leave the edges a little exposed so you can see the peach juices bubbling up as they crumble bakes.

Bake the Peach Crumble

• Bake the peach crumble for 35-45 minutes or until you see the peach juices rapidly bubbling up all the way around the baking dish and a little towards the center. The syrup will be thick, dark, shiny, and clear.
• Remove the crumble from the oven, set it on a wire rack to cool at least 20 minutes to allow the juices to set up. It will still be warm.
• Serve it plain, or with fresh peaches, or with vanilla ice cream with some of the peach juices from the pan spooned over the top.

Storage

• The crumble can be stored at room temperature for 1 day unless it is very warm in your house (over 75°F). In that case, I recommend storing it in the refrigerator at the end of day covered with plastic wrap or foil.
• To store the crumble in the refrigerator let it cool completely before covering it tightly with plastic wrap or foil. The crumble is good in the refrigerator for up to 3 days.
• Reheat the refrigerated peach crumble in a 350°F (180°C) oven for 15-20 minutes uncovered.