Juicy peach slices get tossed in maple syrup, cinnamon, and a bright hit of lemon juice, then bubble away under a thick layer of almond flour biscuit dough studded with sliced almonds. The topping bakes up deeply golden and firm, with little craggy peaks that soak up all that sweet, syrupy peach filling underneath. Coconut oil keeps the biscuits tender while tapioca starch gives them just enough structure to hold their shape as they cook. Every spoonful is warm, fruity, and satisfying, whether you serve it straight from the dish or scooped over a bowl of ice cream. Since the whole thing leans on real fruit, warming spices, and pantry staples for its flavor, it's an easy dessert to make work on an added salt watch-list without missing out on anything.
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Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with coconut oil.
In a large mixing bowl, combine the sliced peaches, 3 tbsp maple syrup, arrowroot starch, 1 tsp cinnamon, ground ginger, and lemon juice. Toss until the peaches are evenly coated and the starch is fully dissolved. Transfer to the prepared baking dish and spread into an even layer.
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