Preheat the oven to 375 degrees.

Brush the melted 1 Tablespoon of butter on the insides of {4} 5”x4”x2” foil pans and set aside. 

In a large bowl, toss the drained peaches, sugar, tapioca granules, cinnamon and nutmeg until evenly coated.

Pour the peach mixture into the prepared pans and set aside.

For The Crumb Topping

Using your fingers, cut the butter into the other topping ingredients. Pour crumb mix loosely over the peaches.

To Cook Immediately: Bake at 375 degrees for 30 minutes or until cooked through and the juices are bubbling.

To Freeze and Cook Later: Cover pans with foil and place pans on a cookie sheet so the contents of the pan freezes flat. Label foil {or lids if they come with the pans} with cooking directions and date. Stack in the freezer once frozen solid.

When ready to use, cook from frozen for 45- 55 minutes at 350 degrees or until the juices are bubbling and the topping has a slightly golden color to it.