Juicy peaches get tossed with brown sugar, cornstarch, a bright splash of lemon juice, cinnamon, and nutmeg, then baked until the edges turn syrupy and deeply caramelized. Tender buttermilk biscuit dough is dropped over the hot fruit in golden mounds, brushed with a little extra buttermilk and finished with a sprinkle of turbinado sugar for crunch. As it bakes, the biscuits puff into flaky, deep-golden domes while the peach filling bubbles up through the gaps, thickening into a glossy, spoonable sauce. Letting it rest for ten minutes before serving gives that filling time to set up just right, so every scoop holds its shape alongside a melting spoonful of vanilla ice cream. It's a warm, fruit-forward dessert that fits easily into a low added salt kitchen, letting the natural sweetness of the peaches and the richness of real butter and buttermilk do all the work. This one's a keeper for peach season and beyond.
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Learn more →8 servings
Preheat the oven to 400°F (205°C). Lightly butter a 9×13-inch baking dish.
In a large mixing bowl, combine the peaches, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Toss until the peaches are evenly coated and the cornstarch is fully dissolved, with no dry white streaks remaining. Transfer the filling to the prepared baking dish and spread into an even layer.
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