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Preheat the oven to 375 degrees Lightly coat eight 6-ounce ramekins with nonstick cooking spray and place on a rimmed baking sheet.
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Toss the peaches with the cornstarch and 2 tablespoons sugar in a large bowl. Let stand until juicy, about 10 minutes. Divide the peaches and juices among the ramekins.
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While the peaches sit, combine the flour, remaining 1/2 cup brown sugar, flax seed, cinnamon, cardamom, and salt. Cut in the butter, using a fork or pastry cutter, until the mixture forms medium-size crumbs. Stir in the buttermilk until well moistened and large clumps hold together.
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Sprinkle the topping evenly over the peaches. Bake until the fruit is bubbling and the topping is golden brown and crisp, 40 to 45 minutes. Serve warm with a scoop of vanilla ice cream if desired.