Preheat the oven to 180 C and set out four or five ramekins (depending on size).
Chop the peaches and remove the stones. Add the peaches to a saucepan and cook over a medium heat. If the peaches are under-ripened, add a little water so the fruit doesn’t burn.
When the peaches begin to soften, add the nutmeg and sugar to taste depending on how sweet you want the peach mixture to be. Add the cornflour to thicken the mixture.
While the peaches are cooking, add the flour and butter into a mixing bowl and rub together with your fingers until it resembles fine breadcrumbs. Mix in the sugar.
When the peach mixture is hot and the fruit has completely softened, remove from the heat. At this point you can take out the peach skins if you don’t want them in the finished dish. We think it's nice to leave them in for texture.
Split the peach mixture between the ramekins and top off with the crumble mix. Place the ramekins into a baking tray or on a piece of tinfoil to prevent spillage when the peach mixture bubbles.
Cook in the oven for 20-25mins until the crumble topping is golden brown.