Ingredients:

  • 300g fresh peaches, peeled and sliced
  • 25g granulated sugar
  • 2g ground cinnamon
  • 3g cornstarch
  • 5ml fresh lemon juice
  • 65g all-purpose flour
  • 25g granulated sugar
  • 1g baking powder
  • 28g cold unsalted butter, cubed
  • 45ml heavy cream
  • 1g salt
  • 14g melted butter
  • 4g coarse sugar

Instructions:

  1. In a medium bowl, combine the sliced peaches, sugar, cinnamon, cornstarch, and lemon juice. Toss gently until the peaches are evenly coated and the cornstarch has dissolved into the juices.
  2. Divide the peach mixture equally between two 6-oz oven-safe ramekins, pressing down slightly to remove air pockets.
  3. In a small bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Using a fork or pastry cutter, work the cold cubed butter into the flour mixture until it resembles coarse crumbs the size of peas.
  5. Stir in the heavy cream just until a soft dough forms, being careful not to overmix.
  6. Drop spoonfuls of the dough onto the peaches in the ramekins, flattening them slightly with a spoon to cover the surface.
  7. Brush the tops of the dough with melted butter and sprinkle with coarse sugar.
  8. Place ramekins on a baking sheet and bake at 375°F (190°C) for 20–25 minutes, or until the topping is mahogany-colored and the fruit juices are bubbling.