Juicy peaches get tossed with cinnamon, nutmeg, and a splash of vanilla, then simmered down into a bubbling, jammy filling that's thickened just right with a touch of cornstarch and brightened with lemon. Big spoonfuls of buttery, tender biscuit dough get dropped right on top, baking up golden and craggy with a coarse-sugar crunch on every peak. The whole dish bakes until the topping is firm and deeply golden and the fruit underneath is bubbling through the gaps, so every scoop delivers warm, syrupy peaches under a pull-apart biscuit crust. It rests for a few minutes out of the oven, letting the filling settle into that perfect, spoonable thickness. This one's a great pick for an egg free dessert table, since the whole thing comes together from fruit, flour, and butter with no eggs anywhere in the mix. Serve it warm with a scoop of something cold on top and watch it disappear fast.
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Learn more →8 servings
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a large mixing bowl, combine the sliced peaches, 1/2 cup granulated sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss until the peaches are evenly coated and the cornstarch is fully dissolved. Pour the filling into the prepared baking dish and spread into an even layer.
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