Preheat your oven to 375°F (190°C). Spray a 9×13 inch baking dish with non-stick spray.

In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Toss well.

Pour the peach mixture evenly into your prepared baking dish. Let it sit while you make the topping.

In a separate bowl, whisk together the flour, sugar, baking powder, and salt.

Add the cold, cubed butter. Use a pastry blender or your fingers to cut the butter into the flour until it resembles coarse peas.

Pour in the milk and stir gently with a wooden spoon until a soft dough forms. Do not overmix.

Drop spoonfuls of the biscuit dough evenly over the top of the peaches.

Sprinkle a little extra sugar over the top of the dough for a crunchy finish.

Bake for 40-45 minutes, until the topping is golden brown and the fruit filling is bubbling thickly.

Let cool for 10-15 minutes before serving warm with vanilla ice cream.