Individual Peach Cobbler Cups for 6

Instructions:

1. If using fresh peaches, sauté them in a pan with the brown sugar and lemon juice for 5 minutes until slightly softened. If using canned peaches, toss the drained slices with the sugar, cornstarch, and cinnamon in a bowl.
2. Stir the cornstarch thoroughly into the peach mixture to stabilize the juices and prevent a soggy bottom.
3. Divide the peach mixture evenly among 6 slots of a muffin tin, filling each about 2/3 of the way.
4. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
5. Add the cold, cubed butter and use a pastry cutter or fork to work it into the flour until the mixture resembles coarse crumbs with pea-sized pieces remaining.
6. Stir in the heavy cream just until a shaggy dough forms, taking care not to overmix.
7. Spoon the dough evenly over the peach filling in the muffin tins and bake for 25 minutes until the crust is golden-brown and mahogany-colored.