Peach Crumble

What to do with the last of the summer peaches? Make peach crumble, of course. This is a recipe I always google and then make whichever one has the highest ratings, though finally I've found one that I've adapted for peaches, which I think is going to stay my permanent recipe. You could substitute plums (as in the original recipe) or other fruit, depending on the season. (Pears would be nice in just a few months).

For the peaches:
2 Tbsp. lightly packed brown sugar
1 ½ Tbsp. flour
¼ tsp. ground cinnamon
¼ tsp. ground ginger
6-7 peaches, peeled, seeded, and sliced

For the topping:
Between 1/2 & 3/4 cup granulated sugar
1 cup flour
½ tsp. ground cinnamon
1 tsp. baking powder
¼ tsp. kosher salt
1 egg, beaten well
7 Tbsp. unsalted butter, melted

Position a rack in the center of the oven, and preheat the oven to 375°F.

Mix the first four ingredients together, then toss with sliced peaches. Spread in an ungreased 9" pie plate.

Mix topping: sugar, flour, cinnamon, baking powder, and salt. Pour in beaten egg and mix with your fingers to incorporate, making small and large particles. Sprinkle over the peaches.

Bake 30-35 minutes, or until golden brown on top. Serve with ice cream.