Ingredients:

Yield: 6 servings

For the Peach cobbler:
1 20 ounce bag frozen sliced peaches, thawed
1/4-cup sugar
juice and zest of 1 lemon
1 Tbs. cornstarch

For the topping:
1 cup all-purpose flour
1/2-stick unsalted butter, cold cut into small pieces
1/2-cup sugar
1/2-tsp. salt
1/2-tsp. ground cinnamon
1/4-cup milk
vanilla ice cream, as an accompaniment

Directions:

1. Preheat the oven to 375 degrees F.
   
2. Toss the peaches with the sugar, lemon juice, lemon zest, and cornstarch in a large bowl until the ingredients are distributed evenly.
   
3. Put 6 (4-ounce) ramekins on a sheet pan and spoon the peach mixture into the ramekins, packing the slices in pretty tight so there are no gaps.
   
4. In a separate bowl make the topping, rub the cold butter into the flour with your fingers, until the mixture resembles fine bread crumbs.
   
5. Add the sugar, salt, and cinnamon; stir well, then add the milk to form a loose, scone-type mixture.
   
6. Roll the dough into small balls and drop them over the fruit.
   
7. Bake for 20-25 minutes until the crust is golden brown. Cool slightly before serving. Serve with vanilla ice cream.