Individual Fruit Crisps with Cinnamon-Vanilla Ice Cream

• 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

1. Make the cinnamon-vanilla ice cream: Cover the bottom of an 8-inch-square baking dish with one-third of the ice cream; smooth into an even layer.
2. Sprinkle with 1/2 teaspoon cinnamon.
3. Repeat to make 2 more ice-cream layers, sprinkling each with 1/2 teaspoon cinnamon.
4. Cover with plastic wrap, and freeze until ready to use, at least 45 minutes.
5. Preheat the oven to 350F.
6. Bring a medium saucepan of water to a boil.
7. Cut a small, shallow X in the bottom of each peach.
8. Blanch the peaches until the skins begin to loosen, about 30 seconds; drain.
9. Peel and pit the peaches, and then cut into 1/4-inch-thick wedges.
10. Transfer to a bowl; toss with 1 tablespoon lemon juice, 1/4 cup brown sugar, the ginger, and 1 tablespoon cornstarch.
11. Set aside.
12. Put the cherries in a bowl; toss with 1/2 cup brown sugar and the remaining tablespoon lemon juice and cornstarch.
13. Whisk together the cornmeal, flour, baking powder, salt, the remaining 1/4 cup brown sugar, and the granulated sugar in a medium bowl.
14. Blend in the butter with a pastry blender or two knives until it resembles coarse meal.
15. Stir in the almonds.
16. Squeeze to form a crumbly topping.
17. Fill 6 mini foil pie plates (each 4 1/2 inches in diameter and 1 1/4 inches high) with fruit, 3 with cherry mixture and 3 with peach mixture.
18. Transfer to rimmed baking sheets; divide the topping among the fruit pies.
19. Bake until the juices are bubbling, about 30 minutes.
20. Let the crisps cool slightly; serve warm with scoops of cinnamon-vanilla ice cream.

vanilla ice cream, ground cinnamon, peaches, lemon juice, sugar, ground ginger, cornstarch, sour cherries, yellow cornmeal, flour, baking powder, salt, granulated sugar, unsalted butter, almonds

Taken from www.epicurious.com/recipes/food/views/individual-fruit-crisps-with-cinnamon-vanilla-ice-cream-392799 (may not work)