Juicy peaches get tossed with cinnamon, vanilla, and a bright hit of lemon juice, then left to bubble away under a craggy, golden biscuit topping. That topping comes together from a gluten free flour blend and cold butter cubes worked in until crumbly, then loosened with buttermilk into a shaggy dough that bakes up tender and craggy on top. A sprinkle of turbinado sugar on those dropped biscuit mounds adds a satisfying crunch against the soft, syrupy fruit underneath. The whole thing bakes until deep golden and bubbling at the edges, then gets a short rest so the filling sets into that perfect spoonable texture. It's a genuinely great option for an egg free dessert table, no fuss and no missing components, just warm fruit and biscuit in every bite. Serve it with a scoop of something cold on top and you've got a crowd-pleaser that doesn't ask anyone to compromise.
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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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