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.
Serve warm with a side of vanilla ice cream (optional)