-
1
Preheat oven to 350 F. Butter four 16-ounce ramekins.
-
2
For the filling:
-
3
Pit peaches, and slice each peach into 16 slices. Place 16 slices, overlapping, into each ramekin, making 2 layers. Drizzle 1 teaspoon of honey over each ramekin of peaches. Spread 1/4 teaspoon of fresh ginger into each ramekin. Then sift 1 teaspoon of cornstarch over the top of each.
-
4
For the streusel:
-
5
In a medium-sized bowl mix together flour, oats, sugar, salt, and nutmeg. Using a large grater, grate the frozen butter into the flour mixture and mix. (Alternately, you can cut up butter and use a pastry blender to incorporate.)
-
6
Top each ramekin with 1/4 of the streusel mixture. Bake for about 45 minutes or until golden and crisp. Depending on the size/shape of your ramekins, you may need to broil the top for a minute at the end to get a nice golden color.
-
7
While baking, prepare brandy cream:
-
8
In a medium bowl beat softened cream cheese and sugar with an electric mixer. Add heavy cream and beat, scraping down sides of the bowl as needed, until stiff. Beat in brandy and vanilla bean paste. Set aside.
-
9
When they are done remove the crisps from the oven. Allow crisps to cool 5 minutes before topping with cream and serving.
-
10
Taste, then swoon.
-
11
Note: There is probably more cream than you need for the crisps. I use this as an excuse to put it on every other dessert item I possibly can.
