Prep the peaches. Wash and dry the peaches. If you prefer them peeled, blanch briefly in boiling water for 30 seconds, then shock in ice water and slip off the skins. Slice into bite-size pieces.

Maccerate the fruit. Toss the peaches with granulated sugar, a teaspoon of lemon zest, and 1–2 teaspoons of lemon juice. Let sit for 10–15 minutes. This softens the fruit and creates a light, peachy syrup.

Make the whipped cream. In a chilled bowl, beat heavy cream with powdered sugar, vanilla, and a pinch of salt until soft peaks form. Don’t overbeat; it should be luscious and spoonable.

Prepare the crunch. Crush your cookie or cracker of choice into coarse crumbs. If using nuts, toast them lightly in a dry pan until fragrant and cool before chopping. Aim for a mix of small bits and a few larger pieces for texture.

Taste and adjust. Check the peaches for sweetness and acidity. If they feel flat, add a touch more lemon. If too tart, drizzle in a teaspoon of honey. Balance makes the dessert sing.

Layer the cups. In clear dessert cups or small glasses, add a spoonful of crumbs, a layer of peaches with some syrup, and a generous dollop of cream. Repeat for two layers, finishing with cream on top.

Garnish. Sprinkle a few crumbs on top, add a peach slice or two, and a small mint leaf if you have it. A light drizzle of peach syrup looks beautiful.

Chill briefly or serve right away. They’re great immediately for maximum crunch, or chill for up to 2 hours for a more melded, trifle-like texture.