• Preheat your oven to 350°F (180°C).
• Drain the canned peaches in a colander for at least 10 minutes to remove excess juice. 3 425g cans of peaches
• Add the drained peaches to a 10-inch baking dish. Add the brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Toss until evenly coated. 50 g brown sugar, 1 tbsp cornstarch, 1/2 tbsp lemon juice, 1 tsp vanilla paste, 1/2 tsp cinnamon, 1/4 tsp salt

Biscuits

• Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. 190 g all-purpose flour, 65 g granulated sugar, 2 tsp baking powder, 1/2 tsp salt
• Add the cold, cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining.113 g unsalted butter
• Gradually add the cold buttermilk, stirring until a thick, slightly sticky dough forms. Don't overmix. 120 g buttermilk (plus more for brushing)
• Mix the cinnamon and sugar for the topping. Flatten chunks of dough roughly in your palm and place over the peach filling, leaving some gaps. Brush the tops with a little buttermilk and sprinkle with cinnamon sugar. 1 1/2 tablespoons granulated sugar, 1/2 teaspoon cinnamon
• Bake for 40-45 minutes until the biscuits are deep golden brown, and the filling is bubbling. Check doneness by inserting a skewer into the center of a middle biscuit. It should come out clean.
• Cool for 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.