Peaches & Cream Crumb Cake

4 cups peaches, sliced thin and pit removed
1 1/2 Tbls sugar
1 tsp ground ginger
1 Tbls unflavored gelatin or collagen
1 1/2 cup flour
1 1/2 cup corn meal or masa harina
1/2 cup sugar
2 tsp baking powder
pinch of salt
1/4 cup butter
1/2 cup cream or half & half
2 eggs

Preheat oven to 350 F. Grease an 8" square or circular cake pan.

In a medium bowl, stir together the peaches, 1 1/2 Tbls sugar, gelatin, and ground ginger. If the fruit is frozen, it needs to be thawed.

In a large bowl, stir together the flour, corn meal, sugar, baking powder, and salt. Cut the butter into small cubes, then cut it into the flour mixture until the butter is all small pieces. Stir in the eggs and cream to make a thick, clumpy dough. Add more liquid if necessary, so there is no loose powder in the dough.

Put 1/2 of the crumb mixture into the bottom on the cake pan, in an even layer. Put the peach mixture in an even layer over the crumbs. Top with a layer of the remaining crumb mixture, sprinkling it in large clumps.

Bake for 30-40 minutes, until lightly golden on top.