Peaches and Cream

Preheat oven to 350°F (175°C). Drain the canned peaches, reserving ¼ cup of the syrup for moisture.

Distribute the drained peaches evenly into a baking dish, then pour the reserved syrup over them.

Sprinkle brown sugar and a dash of cinnamon evenly over the peaches, stirring gently to combine.

Combine corn flakes with butter in a small bowl, mixing until the flakes are evenly coated.

Spread the buttered corn flakes mixture over the peaches as a topping layer.

Bake for 12–15 minutes until the corn flakes are golden brown and the fruit is bubbling at the edges.

Remove from oven and allow to cool for 2–3 minutes before serving.

Divide the warm peach mixture among serving bowls and top each with a generous scoop of ice cream. Serve immediately while the peaches are warm and the ice cream begins to melt.