Juicy peaches get tossed with cinnamon, nutmeg, a touch of vanilla, and a bright squeeze of lemon juice, then simmered under the oven's heat until the filling turns thick, glossy, and deeply fragrant. On top, a craggy, golden biscuit layer bakes up crisp at the edges and tender in the middle, with pockets where that juicy fruit bubbles through. The whole dish comes together in one baking dish, so there's minimal fuss between mixing bowl and oven. A sprinkle of coarse sugar on the biscuits adds a little crackle to every bite, and a short rest before serving lets the filling settle into that perfect, spoonable texture. This is the kind of dessert made for topping with a scoop of vanilla ice cream while it's still warm. It's a comforting, crowd-pleasing pick for a wheat free table any time peaches are in season.
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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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