Summer Peach Crumble with Ginger

Preheat the oven to 375F (191C).

For the crumble topping
In a bowl combine the flour, oats, dark brown sugar, chopped ginger, salt, and cinnamon. Give it a quick stir. Pour over the melted butter and stir until the mixture resembles coarse crumbs. Place the bowl in the fridge while you work on the fruit.

For the peaches
Slice peaches and place them in a large bowl. If you want to remove the skins see the notes below.
To the peaches, add the sugar, lemon juice, vanilla, and amaretto. Stir to combine.
Next add the salt, cinnamon, ginger, and cornstarch. Stir well to distribute the dry mixture evenly.

Assembly
Place peaches in a shallow 2.5-3 qt baking dish. You can also use a dutch oven or even a cast iron pan of similar size.
Top the peaches evenly with the crumble topping.
If you’re using a shallow pan then place it on a baking sheet to catch any spills. Bake for 40-50 minutes or until the filling is bubbly and the crumble is nice and golden.
Serve with your favorite ice cream. Leftovers can be reheated in the oven.

Notes
To get the skins off peaches: Bring a large pot of water to a boil. Place peaches in boiling water for about 30 seconds. Make sure not to crowd the pot, depending on your pot you may only be able to do a few at a time. Remove peaches with a slotted spoon and place in an ice bath. Leave them in the ice bath for a few seconds. Then take the peaches out and use your finger to remove the peel.