1 cup store bought almond coconut brittle 3 large fresh peaches, peeled, seeded and cut into ½” pieces ¼ cup brown sugar ¼ teaspoon cinnamon 2 Tablespoons corn starch
Preheat oven to 350 degrees F. Place almond coconut brittle in a food processor and pulse until chopped leaving some pieces about 1/2”; set aside. In a medium bowl add the peaches, sugar, cinnamon and cornstarch and toss. Equally fill ramekins with the peach mixture and top with the chopped almond coconut brittle. Set filled ramekins on a baking sheet and bake for 30 minutes. Remove from oven and let cool slightly then scoop out over vanilla ice cream.