Peach Crisp with Crystallized Ginger and Pecans

• 1 cup all-purpose flour
• 1/4 cup light brown sugar
• 1/4 cup granulated sugar
• Pinch of kosher salt
• 1/2 cup chilled unsalted butter
• 1/2 cup chopped toasted pecans
• 3 1/2 pounds ripe peaches (7 to 10 peaches)
• 1/4 cup plus 2 tablespoons granulated sugar
• 1 tablespoon tapioca flour
• 1 tablespoon dark rum
• 1 tablespoon finely chopped crystallized ginger

1. Preheat the oven to 375F.
2. For the topping: In a bowl, combine the flour, sugars, and salt and mix well.
3. Cut in the butter with two knives or a pastry blender or work it in with your hands until the mixture forms coarse clumps.
4. Add the pecans.
5. Cut an X in the rounded end of each peach.
6. Blanch in boiling water for about 30 seconds, then transfer to ice water to chill quickly.
7. Drain, and peel the peaches; the skin should peel back easily from the X.
8. Cut the peaches into 1-inch-thick slices, then cut each slice in half crosswise.
9. In a bowl, combine the peaches, sugar, flour, rum, and ginger.
10. Stir gently with a rubber spatula to blend.
11. Transfer the peaches to a 9 by 9 by 2-inch baking dish, spreading them evenly.
12. Sprinkle with the topping.
13. Set the pan on a baking sheet to catch any drips.
14. Bake until the topping is browned and the juices are bubbling, 45 to 50 minutes.
15. Let rest for at least 45 minutes before serving.

flour, light brown sugar, granulated sugar, kosher salt, butter, pecans, peaches, sugar, tapioca flour, dark rum, ginger

Taken from www.epicurious.com/recipes/food/views/peach-crisp-with-crystallized-ginger-and-pecans-388252 (may not work)