Place an oven rack in the center of the oven, then preheat to 375°F. Wash and dry the fresh produce. Halve, pit, and medium dice the peaches. In a medium bowl combine the vanilla powder, cornstarch, and granulated sugar.

Place the pie crust on a sheet pan, leaving it in its tin. Bake 10 to 12 minutes, or until lightly browned and cooked through. Leaving the oven on, remove from the oven.

Meanwhile, in a medium pot, heat 1/4 of the butter on medium high until melted. Add the diced peaches, candied ginger, and 3/4 cup of water. Heat to boiling on high, then reduce to a simmer. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the cornstarch mixture; stir to combine. Cook, stirring frequently, 1 to 2 minutes, or until the mixture thickens. Turn off the heat.

Small dice the remaining butter. In a bowl, combine the diced butter, oats, brown sugar, flour, and 1 tablespoon of water. Using your fingers, gently work the butter into the dry ingredients until large crumbs are formed. Add the almonds and toss to combine.

Add the filling to the baked pie crust, then evenly top with the crumb topping. Bake 13 to 17 minutes, or until the topping is golden brown and the filling is bubbly. Remove from the oven and let stand at least 10 minutes before serving. Enjoy!