Juicy peaches get tossed with maple syrup, warm cinnamon, and a touch of ginger, then thickened into a bubbling, syrupy base with arrowroot starch. The topping is built from almond flour and tapioca starch, cut with solid coconut oil until crumbly, then bound with egg and a splash of vanilla into a thick, scoopable dough that bakes up deep golden and firm. Dropped in rustic mounds over the fruit and finished with sliced almonds for crunch, it bakes into a craggy, golden-topped cobbler with bubbling fruit peeking through the seams. Let it rest those ten minutes so the peach juices settle into a glossy, spoonable syrup before you dig in. This one's a great pick for a gluten free dessert table, with all the cozy, old-fashioned cobbler comfort intact.
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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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