01 -
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 -
In a large bowl, combine sliced peaches, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, cornstarch, and a pinch of salt. Toss gently until peaches are evenly coated.
03 -
Pour the peach mixture into the prepared baking dish and spread evenly.
04 -
In a separate bowl, whisk together flour, sugar, baking powder, and salt. Add the cold cubed butter. Using a pastry cutter or your fingertips, cut in the butter until the mixture resembles coarse crumbs.
05 -
Add milk and vanilla extract to the flour mixture. Stir just until combined; do not overmix. The dough will be soft and slightly sticky.
06 -
Drop spoonfuls of the biscuit dough evenly over the peaches, leaving some gaps for steam to escape.
07 -
Sprinkle 1 tablespoon granulated sugar over the topping for extra crunch.
08 -
Bake for 40–45 minutes, or until the topping is golden brown and the peach filling is bubbling.
09 -
Cool for at least 15 minutes before serving. Serve warm, optionally with vanilla ice cream.