Preheat oven to 375F degrees
Spray an 8 x 8 baking dish with nonstick cooking spray.
Pour canned peaches with juices into bottom of baking dish (spreading them out evenly).
Sprinkle peaches with cinnamon sugar mixture.
For the topping, in a medium bowl, combine flour, sugar, baking powder and salt.
Then add in the cubed butter.
Begin to “cut” it into the flour mixture with a pastry cutter or your fingers.
Just work it in with the flour until it becomes small pebbles and has been worked in with the flour/sugar mixture.
Then pour in heavy cream.
Combine until all the flour mixture has become moist. It will be very thick.
Using a spoon, begin plopping the topping all over the peaches. Just put it on in clumps. Doing your best to cover the peaches. Don’t worry about smoothing it out.
Bake for about 40 minutes.
Top will be golden brown, and you can stick a toothpick in the top to make sure the topping has completely baked through (toothpick should come out clean.) Serve with ice cream.