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