• Preheat the oven to 350°F (180°C). Slightly oil a square 8-inch baking dish with coconut oil.
• If you are using fresh peaches, peel off the skin, core, and cut them into 0.2-inch slices.
• Place the peach slices in a mixing bowl with arrowroot flour, coconut sugar, and cinnamon.
• Stir until the peaches are evenly covered with the mixture.
• Lay the peach slices onto the baking dish to evenly cover the bottom of the pan - it's ok if they slightly overlap.

Cobbler Biscuit

• In a large mixing bowl, whisk all the dry ingredients: almond flour, arrowroot flour, and baking powder.
• Stir in melted coconut, maple syrup, and vanilla extract. Keep stirring until it forms a sticky batter that comes together like cookie dough.
• Using your finger, place dollops of biscuit dough all over the peaches - watch my pictures above in this post for details. You won't be able to cover all the peaches, and patches of uncovered peaches will remain. That's ok.
• Bake in the center rack of the oven for 25-35 minutes at 350°F (180°C) until the biscuit is golden brown, crispy and the peaches form a sticky bubbly jam.
• Serve lukewarm with a dollop of coconut yogurt or a scoop of dairy-free vanilla ice cream.