Recipe courtesy of Judy’s Kitchen ( 
Rating:  8 out of 10
1 large peach, peeled, pitted, sliced
3 Tbsp. peach or apricot preserves
1/2 tsp. cinnamon
2 tsp. + 2 Tbsp. butter, softened, divided use
about 14 raspberries
3 Tbsp. sliced almonds
2 Tbsp. rolled oats
3 Tbsp. white whole wheat flour (or whole wheat)
2 Tbsp. brown sugar
ice cream or sweetened whipped cream

In 8- or 10-inch skillet, sauté sliced peaches, preserves and cinnamon over medium heat till mixture bubbles and peaches give off their juices.  Reduce heat if necessary to prevent peaches from burning.  Cook peaches till just barely tender, about 3-4 minutes.  In the meantime, spread bottoms and sides of each of two 6-oz. ramekins with 1 tsp. butter.  Transfer cooked peaches to ramekins.  Cook down remaining liquid in skillet till syrupy, about 1-2 minutes more.  Pour syrup over peaches, dividing equally.   Set aside to cool completely.
In small bowl, combine almonds, oats, flour and sugar.  With fingers, work in 2 Tbsp. butter till mixture is crumbly.  Top cooled peaches with raspberries, then with crumble topping.  Heat oven to 375F.  Place ramekins on foil lined baking pan and bake about 20 minutes, or till filling bubbles and topping is nicely browned.  Cover ramekins with foil, turn oven off but leave ramekins inside oven for 10 more minutes.  Transfer  to rack to cool before serving.  Serve with ice cream or whipped cream.