Pre-heat oven to 350F.

Cube butter and add to a bowl. Add brown sugar and flour into the butter. Using a pastry cutter, cut butter and flour and sugar together to form pea size pieces. If you do not have a pastry cutter, just use a fork, or your fingers, as that will work just as well if you cube the butter first.

 

Add in the rolled oats, cinnamon, ginger and salt. At this point, it is best to use your hands to mix together the crumble so you can break up any large pieces of butter.

 

Wash and slice peaches, leaving skin on. If using canned peaches drain off the juice. Add peaches to a bowl, and sprinkle with the flour and sugar, and toss to coat.

Squeeze a lemon into a small bowl. Add in the corn starch and salt and stir to form a slurry. Drizzle this over the peaches, and slightly stir with a rubber spatula to coat.

Add peach filling to a pie dish. Sprinkle the crumble mixture over the top of the peach filling. Bake pie for 40-60 minutes. Turning half way. Look for a bubbling filling, and a browned and crisp crust.

Allow peach pie crumble to cool slightly. Serve warm with vanilla ice cream.