3c.fresh peachesabout 3 large, peeled and sliced (you can also use canned or frozen)
⅓c.light brown sugar
⅓c.buttersoft/room temperature (NOT melted)
Preheat oven to 375 degrees.
In a mixing bowl mix together the peaches, sugar, and tapioca, making sure the peaches are evenly coated.
In a 10" tart pan, lay out the pie crust, and press it into the bottom and sides, making sure to seal/press together any cracks or holes. Evenly add the peach mixture into the crust.
In another bowl mix together the crumble topping. Mix the flour, pecans, brown sugar, and nutmeg. Cut in the butter until a crumbly mixture is formed. Evenly sprinkle the crumble over the top of the peaches. Bake for approximately 35 minutes or until crumble is golden brown. Remove from the oven and let cool for at least 10 minutes. Slice and serve warm. Cover any leftovers and store at room temperature.