Juicy peaches get tossed with a touch of sugar, cornstarch, cinnamon, and lemon juice until they turn glossy and syrupy, then baked beneath spoonfuls of a tender biscuit topping until golden and crackled on top. The dough comes together quickly with cold butter worked into the flour blend and finished with a splash of buttermilk, so you get those irresistible craggy peaks and soft, pillowy centers. As it bakes, the fruit bubbles up through the gaps and thickens into a warm, spoonable filling that's begging for a scoop of something cold on top. This one's a genuinely solid pick for anyone watching their sodium intake, since the flavor here comes from real fruit, warm spices, and that golden buttery crust rather than a heavy hand with the shaker. Let it rest those ten minutes before digging in — the filling sets up just enough to hold its shape while staying perfectly juicy underneath.
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Learn more →6 servings
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
In a large mixing bowl, toss the sliced peaches with the granulated sugar, cornstarch, vanilla extract, ground cinnamon, and lemon juice until the peaches are evenly coated. Transfer the mixture to the prepared baking dish and spread into an even layer.
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