Juicy peach slices simmer under a blanket of cinnamon and ginger, thickened with a touch of arrowroot starch and brightened with fresh lemon juice until the whole filling turns glossy and bubbling. The topping is where this one really shines: almond flour and tapioca starch come together with coconut oil for a coarse, crumbly dough that bakes into golden, craggy biscuits with just the right amount of chew. A scatter of sliced almonds on top adds crunch and a toasted, nutty finish that plays beautifully against the soft, syrupy fruit underneath. Scoopable and rustic rather than fussy, this is the kind of dessert you drop by the spoonful and let bake into imperfect, craggy mounds. It's a great pick for a dairy free table, especially served warm with the edges still bubbling.
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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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