Peach Crumb Pie

1/2 stick unsalted butter
3 Tbsp water
1 Tbsp lemon juice
2 lb (8-10) firm, ripe peaches
1/2 cup sugar
2 Tbsp cornstarch
1 tsp ground cinnamon
1/4 tsp grated nutmeg
1/2 recipe thin butter crust

Crumb topping:
1 cup flour
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup chopped walnuts (I omitted since our son has a nut allergy)
1 stick cold butter, cut into small pieces

Knead the crumb topping ingredients together until crumbly.

In a saucepan, melt the butter with water and lemon juice. Peel and slice the peaches, add to the saucepan and cook to warm through. Stir in sugar, cornstarch, cinnamon and nutmeg until thickened. Let cool. Turn into a pie shell, cover with the crumb topping. Bake at 400 F until the filling bubbles - about 45 minutes.