Preheat oven to 375 degrees.

For the Topping: Place baking mix, tapioca, xanthan gum, baking powder, salt, brown sugar, sugar, cinnamon, nutmeg, lemon zest and ginger in food processor workbowl fitted with steel blade. Pulse briefly to combine. Add chilled butter and pulse until mixture moves from dry sand-like appearance with large lumps of butter to a coarse cornmeal texture, about five 4-second bursts. Continue to pulse until larger crumbs start to form and the mix starts to resemble a crumb topping, with chunks being about ½ inch pieces. Refrigerate mixture while preparing fruit, at least 15 minutes. (You can also store it in the freezer and use as needed)

For the filling: Toss the peaches, sugar and lemon juice in a medium sized bowl. (The easiest way to peel peaches is to create an X on the bottom with a knife, drop in boiling water for a minute or so and then toss in a bowl filled with ice water).

Place the filling in an 8-inch square baking pan or a 9-inch round deep pie dish. Sprinkle chilled topping evenly over the fruit.

Bake for 40 minutes. Increase oven temperature to 400 and bake an additional 5 minutes. Serve warm.