Ingredients
2 pints vanilla ice cream, softened slightly
1 1/2 teaspoons ground cinnamon
3 large peaches (about 1 1/4 pounds)
2 tablespoons fresh lemon juice
1 cup packed dark-brown sugar
1/2 teaspoon ground ginger
2 tablespoons cornstarch
3 cups sour cherries (about 14 ounces), pitted
1/2 cup yellow cornmeal
1 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
1/4 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, cut into pieces
1/2 cup sliced blanched almonds (1 1/2 ounces), toasted
Preparation
Make cinnamon-vanilla ice cream: Cover the bottom of an 8-inch square baking dish with one-third of ice cream; smooth into an even layer. Sprinkle with 1/2 teaspoon cinnamon. Repeat to make two more ice-cream layers, sprinkling each with 1/2 teaspoon cinnamon. Cover with plastic wrap, and freeze until ready to use, at least 45 minutes.
Preheat oven to 350 degrees. Bring a medium saucepan of water to a boil. Cut a small, shallow X in the bottom of each peach. Blanch peaches until skins begin to loosen, about 30 seconds; drain. Peel and pit peaches, and then cut into 1/4-inch-thick wedges. Transfer to a bowl; toss with 1 tablespoon lemon juice, 1/4 cup brown sugar, the ginger, and 1 tablespoon cornstarch. Set aside.
Put cherries in a bowl; toss with 1/2 cup brown sugar and remaining tablespoons lemon juice and cornstarch.
Whisk together cornmeal, flour, baking powder, salt, the remaining 1/4 cup brown sugar, and the granulated sugar in a medium bowl. Blend in butter with a pastry blender or two knives until it resembles coarse meal. Stir in almonds. Squeeze to form a crumbly topping.
Fill six mini foil pie plates (each 4 1/2 inches in diameter and 1 1/4 inches high) with fruit, three with cherry mixture and three with peach mixture. Transfer to rimmed baking sheets; divide topping among fruit pies. Bake until juices are bubbling, about 30 minutes. Let crisps cool slightly; serve warm with scoops of cinnamon-vanilla ice cream.
