1. Preheat oven to 350˚ F. Coat bottoms of 6 individual ramekins (1/2 cup capacity) with the room temperature butter.
2. For the topping, combine flour, brown sugar and salt in medium-sized bowl. Work butter into flour with your hands until clumps form and no floury patches remain.
3. Combine peaches and lemon juice in medium-sized bowl; toss to coat. Sprinkle with brown sugar, granulated sugar, flour, cinnamon and salt. Stir gently to combine. Divide peach mixture between prepared ramekins. Tuck the cherries around the peaches.
4. Sprinkle with crumble topping, breaking up into large pieces. Bake for 20 to 30 minutes, or until topping is golden-brown and juices are thick and bubbling around edges. Serve warm, topped with ice cream.

Calories: 508, Fat: 18 g (11 g Saturated Fat), Cholesterol: 46 mg, Sodium: 523 mg, Carbohydrates: 85 g, Fiber: 3 g, Protein: 4 g.