Juicy peaches simmer with sugar, lemon juice, and cinnamon until soft and syrupy, then get spooned over a simple batter that bakes up into a golden, cake-like crust with crisp, caramelized edges. As it bakes, the batter rises up around the fruit, creating those signature craggy peaks and pockets of warm, jammy peach filling underneath. It's the kind of dessert that fills the kitchen with cinnamon and vanilla while it bakes, and comes out of the oven bubbling at the edges and deeply golden on top. Scoop it warm into bowls, add a melting scoop of vanilla ice cream if you like, and you've got a classic summer dessert that fits right into a vegetarian spread without any fuss.
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Preheat the oven to 350°F (175°C). Place the butter in a 9x13-inch baking dish and set it in the oven for 5–7 minutes, until the butter is fully melted and just beginning to foam at the edges. Remove the dish from the oven and set aside.
Combine the sliced peaches, 1/3 cup sugar, lemon juice, and cinnamon in a medium saucepan over medium heat. Cook, stirring occasionally, for 5–7 minutes, until the peaches have softened slightly and released their juices and the sugar has dissolved.
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