4cupssliced peeled and pitted fresh ripe peachesabout 6 large
1tablespoonfresh lemon juice
½teaspoonPumpkin Spiceor you could use a combo of cinnamon, cloves, and nutmeg
A pinch of salt
For the Biscuit Topping
6tablespoons¾ of a stick cold unsalted butter, cut into small pieces
Fresh whipped creamor vanilla ice cream, for serving, (optional)
Heat the oven to 425°F.Prepare the Peaches: Toss the peaches with the sugar, lemon juice, cornstarch, spice, and salt in a 2-quart nonreactive baking dish (glass works really well here) and bake in the middle of the oven for 10 minutes.
Make the topping while the peaches cook: In the work bowl of your food processor, pulse together the flour, sugar, baking powder, and salt until blended. Add the butter and pulse until the mixture resembles coarse meal. Add water and pulse until just combined. (if you don't have a food processor, you can use your fingers or a pastry blender to mix in the butter and then add the water and stir to combine).
Remove the peaches from the oven and drop spoonfuls of the topping over the top. Bake in the middle of the oven until the topping is golden, about 25 minutes (the topping will spread as it cooks). Serve warm or at room temperature.