• Preheat oven to 350* F.

For the Peach Layer

• Add the chopped peaches, brown sugar, cornstarch, lemon juice, cinnamon, and salt directly into the baking pan. Toss to combine and set aside.
  2 ½ Pounds Ripe Peaches, pits removed and sliced into 1-inch chunks, ¼ Cup Light Brown Sugar, tightly packed, 1 tablespoon Cornstarch, 2 teaspoon Lemon Juice, 1 Pinch Kosher Salt, ¾ teaspoon Cinnamon

For the Biscuit Topping

• In a small bowl, combine non-dairy milk and lemon juice. Set aside.
  1 teaspoon Lemon Juice, ⅓ Cup Non-Dairy Milk
• In a large mixing bowl, combine flour, brown sugar, baking powder and baking soda. Stir to combine.
  1 ½ Cups All Purpose Flour, 1 teaspoon Baking Powder, ¼ teaspoon Baking Soda, 3 tablespoon Light Brown Sugar
• Add the cold cubed non-dairy butter into the dry ingredients. Cut the butter into the dry ingredients with a pastry cutter, two forks or your hands until it's the texture of coarse meal. Add the milk mixture and mix with a spatula until everything is moist.
  6 tablespoon Non-Dairy Butter, cut into ¼ inch cubes, cold
• Use your hands to scatter the biscuit mixture all over the top of the peach mixture, distributing it as evenly as possible. Sprinkle the top of the biscuit with turbinado sugar (optional step).
  1 tablespoon Turbinado Sugar for Sprinkling on Top
• Bake in a 350* oven for 45-50 minutes or until the top is brown and the fruit mixture is nice and bubbly.
• Serve warm or room temperature with a scoop of ice cream.