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1
Preheat oven to 400.
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2
To make the peach mixture: combine the sugar and cornstarch in a large pan, pressing out the lumps.
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3
Mix in all the peaches, lemon juice, and butter; bring to a boil over high heat; cook and stir 1 minute, then set off the heat.
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4
To make the topping: combine the flour, sugar, baking powder, lemon zest, salt, and nutmeg in a big bowl; add in the butter and, using a pastry blender, cut in until the texture of coarse meal.
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5
Drizzle the milk over all and fork quickly just until a soft dough formsno matter if a few floury specks show.
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6
**Alternative way to make the toppingadd all the dry ingredients to a food processor, pulse briefly to combine; sprinkle the diced butter evenly on top and pulse until the texture of coarse meal; drizzle the milk over all, then pulse just enough to form a soft dough, 3-4 brisk zaps should do it.
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7
Scoop the peach mixture into an ungreased shallow 2 1/2 quart casserole, spreading to the edge.
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8
Drop the topping by tablespoons on top, spacing evenly.
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9
Bake on the middle oven shelf until bubbly and golden brown, 30-35 minutes.
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10
Serve warm or at room temperature, topped if you like, with vanilla ice cream or whipped cream.
