Preheat oven to 350°F.

Begin with the filling by mixing together lemon juice, sugar, cinnamon, ginger and nutmeg; set aside.

Fill a medium-size pot halfway with water and bring to a boil over high heat. Carefully place peaches in pot and continue to boil 10-15 minutes. Carefully pour peaches into a strainer and rinse with cold water. Once peaches are cool enough to handle, peel away their skins and discard. Cut peaches into slices and discard pits. Add slices to bowl with sugar mixture and stir to coat; set aside.

Meanwhile, begin the crust by mixing together flour and salt in a large bowl. Add vegan buttery spread and mix just until pea-sized pieces form. Add cold water, 1-2 tablespoons at a time, just until dough comes together. Place dough on a lightly floured piece of wax paper and roll into a circle, approximately 12 inches in diameter. Pick up the wax paper and slide the dough off onto the center of a large, flat cookie sheet. Arrange peaches in the center, leaving approximately 2 inches dough at the edges. Fold dough over peaches and set aside. Please note that dough will not cover peaches entirely.

For the topping, mix together flour, powdered sugar and oats. Using a fork or pastry blender, cut in buttery spread until mixture is crumbly. Sprinkle evenly over top of prepared crostata and bake in preheated oven for 35-40 minutes, or until golden brown.

*NOTE: Frozen peaches may also be used. Simply thaw 1 (16-ounce) bag frozen, sliced peaches, skip the blanching/peeling step and proceed with the recipe as directed.