Preheat oven to 350. On a baking sheet place 2- 3 1/2″ ramekins that have been sprayed with cooking spray.
Make the Topping
In a mixing bowl with a paddle, place all the ingredients together except the cookie crumbs, and mix on low till the mixture resembles a crumb topping and the butter has been mixed in evenly.
Add the cookie crumbs and mix together. Set aside.
In a saucepan, add the butter along with the fruit and reamining ingredients.
Cook for about a minute on medium until the peaches are all coated.
Combine the cornstarch and water to make a slurry and smooth paste.
Add this to the peach mixture and cook on medium high stirring constantly for about 1-2 minutes. The mixture will becoming thickened like a syrup that coats all the peaches.
Cook on medium high for 1-2 minutes to cook out all the starch in the cornstarch and remove from the heat.
Spoon the mixture equally into both ramekins.
Place the crumb topping on top of the peaches.
Bake 20-25 minutes till the filling is bubbbly and the topping is lightly browned.
Cool slightly and serve with vanilla ice cream.
This is perfect with a scoop of vanilla ice cream.
This recipe was adapted from Ma Brown’s Peach Cobbler.
Recipe can easily be doubled and tripled to make 4-6 individual servings.