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Preheat the oven to 350F.
Core and cut the peaches into ¼-inch slices. In a large pan, melt the butter and transfer the peaches into the pan. Add sugar and ground cinnamon. Cook for 10-15 seconds while stirring. In a small bowl, add cornstarch and orange juice and mix until the cornstarch dissolves. Add the mixture to the peach sauce and cook, gently stirring for 1-2 min. Remove from the heat and transfer the peach mixture into a 9x6 baking dish. Set aside.
In a medium bowl, mix together the dry ingredients; flour, sugar, lemon zest, baking powder, and salt. Add milk, melted butter, and vanilla and mix until just combined. Pour the batter over the peach mixture and spread roughly.
Bake for 40-50 min until golden brown. Let it cool for 15-20 min. Serve with No-Churn Cream Cheese Ice Cream.
In a medium bowl, mix mascarpone, cream cheese, and condensed milk.
In a large bowl, add cold heavy whipping cream, and using a hand mixer or electric mixer whisk the cream until soft peaks form. Add the cream cheese mixture into the heavy cream bowl, using a rubber spatula to fold the mixture until combined.
Pour the mixture into a chilled loaf pan and freeze until it is thick and creamy, 2-3 hours. If you keep the ice cream in the freezer overnight, let sit at room temperature for 5-10 min before serving for easy scooping!
Bon appetit!