1Drain peaches, reserving juice. Place peaches in an ungreased 1- quart baking dish.
In a small bowl, combine brown sugar, flour, salt and cinnamon. Stir in lemon juice and reserved peach juice. Pour over the peaches.
Bake at 425 degrees F for 10 minutes or until hot.
2While the peaches are baking, prepare the topping. Combine flour, sugar, baking powder, salt and butter; cut with fork or pastry blender until crumbly. Stir in milk just until moistened. Drop by spoonfuls over hot peaches.
Bake for 20 to 25 minutes at 425 degrees F or until golden brown.