Preheat oven to 350° F / 175° C. Lightly butter an oven-safe 8-inch round baking dish.

In a large bowl, whisk together all purpose flour, rolled oats, light brown sugar, walnuts, ground ginger, and fine sea salt.

Slowly drizzle in the melted butter, stirring until evenly distributed and moistened throughout. Set aside.

In a separate bowl, stir together sliced canned peaches, granulated sugar, cornstarch, and chopped ginger.

Spoon peach filling into prepared baking dish.

Top with the prepared crumble topping, distributing the dry mixture evenly over the peach filling.

Bake, uncovered, for 45-55 minutes, or until bubbly and golden brown. Sit dish on a wire rack and allow to cool for 10-15 minutes prior to serving.

Serve warm or at room temperature, accompanied by custard, whipped cream (or coconut whipped cream), or vanilla ice cream.

Store leftover peach crisp in an airtight container the refrigerator for up to 3 days.