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4 tablespoons (2 ounces) cold unsalted butter

2 pounds of fresh peaches (about 4-6 ripe peaches)

½ cup granulated sugar (divided use)

2 teaspoons fresh lemon juice

½ teaspoon ground cinnamon

½ cup + 2 tablespoons all-purpose flour

1 teaspoon baking powder

½ cup half and half

½ teaspoon vanilla extract

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1. Preheat the oven to 350. While the oven is preheating, slice the butter into 4 equal pieces and place it in an 8-inch square baking dish. Place the baking dish in the oven while it preheats, but keep an eye on it--don't let the butter brown. Remove the pan from the oven when the butter is fully melted.

2. Meanwhile, you need to peel the peaches. You can either use a very sharp vegetable peeler, or dunk them in boiling water for 30 seconds. Place them in an ice bath immediately after the boiling water. Then, the skins slip right off. Cut them in half, remove the pits, and slice into 6-8 pieces each.

3. Stir together the peach slices, 2 tablespoons of the sugar, the lemon juice, and cinnamon in a bowl, and set aside while you make the rest.

4. Whisk together the flour, the remaining 6 tablespoons of sugar, and the baking powder. Lightly stir in the half-and-half and vanilla---small lumps are okay.

5. Spoon the batter over the melted butter in each baking dish, and DO NOT STIR.

6. Evenly pour the fruit mixture on top. Bake for 35-40 minutes, or until the crust is golden brown.

Notes:

To serve two, divide the ingredients in half exactly. Bake the mixture in 2 10-ounce ramekins for 30-35 minutes.