1 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1 cup water
2 tablespoons butter or margarine
5 cups sliced pared fresh peaches

Preheat oven to 450 degrees F.

Blend sugar, cornstarch and cinnamon in a 2-quart saucepan. Add water. Bring to a boil. Stirring constantly. Remove from heat; add butter and peaches. Pour into a shallow baking dish.

Biscuit Topping
1 1/2 cup biscuit mix
4 tablespoons granulated sugar
2/3 cup light cream
2 tablespoons grated lemon peel

Combine biscuit mix and 2 tablespoons of the sugar. Blend in cream with a fork. Drop dough in 6 mounds around edge of baking dish. Combine remaining 2 tablespoons sugar and lemon peel; sprinkle on dough. Bake 25 minutes or until peaches are tender and biscuits golden brown.

Serve warm with whipped cream or plain.