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Preheat oven to 350˚F. Smear the bottoms of 6 individual ramekins or baking dishes (with approximately ½ cup capacity) with the 1 tablespoon of butter
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For the crumbly topping, combine flour, brown sugar, and salt in a medium-size bowl. Rub butter into flour with your fingers until clumps form and no dry spots remain..
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Combine peaches and lemon juice in a medium size bowl and toss to coat. Sprinkle with the brown sugar, granulated sugar, flour, garam masala, and salt and stir gently to combine.
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Divide the peach mixture between the prepared ramekins. Tuck pitted cherries around the peaches.
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Sprinkle with the crumble topping, breaking up into large pieces. I like to allow some of the peaches and cherries to show through the crumbly topping. Bake crisps until topping is golden brown and juices are thick and bubbling around the edges, 20–30 minutes.
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Serve warm. If desired make up to 1 day in advance. Store in refrigerator, covered. Warm in oven for 10-15 minutes at 325˚F just before serving.
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Crisps can also be made in advance and frozen. Remove from freezer several hours in advance to thaw, then warm as directed above.