Ripe peaches get tossed with cinnamon, nutmeg, and a splash of lemon juice, then thickened with a touch of cornstarch so the filling turns lush and syrupy as it bakes. Big spoonfuls of a buttery biscuit dough, made with gluten free flour, get dropped right over the top, leaving plenty of gaps for that peach filling to bubble up and caramelize around the edges. A brush of milk and a sprinkle of coarse sugar give the biscuits a golden, crackly finish that contrasts beautifully with the soft fruit underneath. Forty-some minutes in the oven is all it takes to get deeply golden tops and a filling that's thick, glossy, and fragrant with warm spice. Let it rest just long enough to set before spooning it into bowls — it's begging for a scoop of something cold on top. This one's an easy, crowd-pleasing dessert to keep on hand for a gluten free table, no fancy technique required.
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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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