Preheat oven to 375.
Spray 6-cup muffin tin with cooking spray; set aside.
Using a 4-inch diameter biscuit cutter, cut out 6 individual pie crusts. If necessary, re-roll the scraps to get 6 pie crusts. Set aside.
In a mixing bowl, combine peaches, ginger, flour and brown sugar; mix until thoroughly combined.
Prick each pie crust with a fork.
Fill each pie crust with peach mixture. Gently press the fruit down so to fit inside the entire pie.
In a separate mixing bowl combine flour, brown sugar and cold butter.
Using a pastry cutter, work mixture into small crumbs. You can also do this with a fork or even your fingers.
Sprinkle crumb mixture over peaches.
Bake for 18 to 20 minutes, or until crust is golden brown.
Let cool for 15 minutes.
Remove pies.
Serve warm with a side of vanilla ice cream (optional)