Juicy peaches get tossed with cinnamon, nutmeg, and a bright hit of lemon juice, then bubble away under a golden, craggy layer of biscuit dough. The topping comes together quickly with a pastry cutter and cold butter cubes for that classic flaky, tender texture, then gets brushed with milk and finished with a sprinkle of coarse sugar for extra crunch. Everything bakes in one dish until the fruit is bubbling through the gaps and the biscuits are firm and golden on top. Give it a short rest before spooning it out so the peach filling sets up into that perfect syrupy consistency. It's a comforting, fruit-forward dessert that fits right into a vegetarian spread, whether you're serving it warm with a scoop of ice cream or on its own.
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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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