Ginger Peach Betty

FOR THE FILLING:
Preheat oven to 350 degrees F.

Butter 9-inch deep dish pie dish. Combine peaches, 1/3 cup brown sugar, tapioca, cinnamon and ginger in medium bowl. Stir gently. Let stand 15 minutes, stirring once or twice.

FOR THE CRUST:
Meanwhile, process gingersnap cookies in processor until finely ground. Add butter and remaining 2 tablespoons brown sugar and process until mixture resembles coarse meal. Mix pecans, oats and ginger into crumb mixture.

TO ASSEMBLE:
Sprinkle 3 tablespoons crumb mixture over bottom of prepared dish. Spoon half of peach mixture over crumbs. Sprinkle 1/4 cup of crumbs over peach mixture. Top with remaining peach mixture then sprinkle with remaining crumbs.

Bake until peaches bubble thickly in center, about 1 hour. Cool slightly and serve with whipped cream or ice cream.