6 large peaches, cut into thin wedges
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
For biscuit topping
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water

Cook peaches:

Preheat oven to 425°F.

Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish [8 1/2 x 13 3/4 inches —ms] and bake in middle of oven 10 minutes.

Make topping while peaches bake:

Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)

Serves 4.

Reader comments

Delicious simplicity! I used a little less white sugar and added some brown sugar to both the peaches and the topping. I also cut back on the flour (about 3/4 cup) and added 1/3 cup oatmeal to the topping for a little more texture. So good!

I added a teaspoon of cinnamon to the peaches and a teaspoon to the biscuit batter as well. It was very simply and everyone loved it!

I added cinnamon, nutmeg, cardamom, and ginger to the topping, and used milk instead of water. Lovely results!!

The only change I will make next time is to peel the peaches.

First with peaches & we were licking our fingers & the plates! Second was with apples, i needed something for fruit that was on its way to perrishing, & it turned out AMAZING!

I would use less sugar in the peach mixture and more peaches.

I cut the sugar in half in both the filling and the crust and found it plenty sweet for my palate and others'.

Like many of the others, I made this receipe with apples and it turned out great. I also added a few cranberries which gave it a nice sweet/tart flavor.