Preheat Oven to 450 F (232 C).

Slice peaces into slices and place in a large bowl. I like to leave my skins on because A.) It’s easier! B.) It creates a nice “rustic” farm-to-table look. But feel free to remove them if you wish.

To the peaches, add the sugars, the flour, cinnamon, nutmeg, salt, lemon juice and water. Toss to coat. Spoon into mini casserole dishes or 1 large 9 x 13 dish. Top with butter cubes.

Place dishes on a large baking sheet, to catch drippings if juices bubble over.

Bake for 15 mins or until peaches are bubbling and caramelized.

Meanwhile, create the biscuit topping.

In a large bowl, whisk together the flour, sugar, salt and baking powder. Then add the chilled butter working flour into the butter with your hands, until you create a coarse meal and the butter is the size of peas.

In a small bowl, combine the egg with the heavy cream, whisk until smooth, and add this mixture to the flour mixture, and stir with a fork creating a sticky dough.

Remove the peaches from the oven and dollop the dough onto top of your warm peaches, leaving a little room to see the peaches underneath and then sprinkle some turbindo sugar on top.

Bake at 400 for 15 mins. Serve warm with a scoop of vanilla ice cream on top.