• Pre-heat your oven to 375°F.
• Generously butter the inside of a 9 inch round deep dish pie plate, and set aside.

Prepare the filling

• Cut the peaches into slices, leaving the skins on.
• In a large bowl, add the peach slices, brown sugar, cinnamon and cornstarch. Gently stir to combine.
• Transfer the mixture to your prepared pie plate.

Prepare the topping

• In a medium sized bowl, whisk together flour, sugar, baking powder and salt.
• Add the heavy cream and stir until just combined. The dough will be very thick and sticky.
• Drop large spoonfuls of dough on top of your filling. (A cookie dough scoop works well for this.)
• Brush the top of the dough with the extra cream. Sprinkle the demerara sugar on top of the dough.
• Place the pie plate on top of a cookie sheet to catch any drips that might occur when the filling starts to bubble. Bake for 45-55 minutes until the crust is golden brown and the filling is bubbly. 
• Serve warm with a big scoop of ice cream.