Juicy peaches get tossed with maple syrup, warming cinnamon, and a touch of ginger, then thickened with arrowroot starch so the filling turns glossy and jammy as it bakes. On top, a rustic almond flour biscuit dough comes together with tapioca starch and coconut oil, dropped in craggy spoonfuls over the fruit so steam can escape and the edges turn deep golden. A scatter of sliced almonds adds a little extra crunch against the tender, cakey topping. Baked until bubbling at the edges and firm at the center, this cobbler has that classic contrast of soft, syrupy peaches under a crisp, nutty crust. It's a comforting, fruit-forward dessert that fits naturally into a Paleo kitchen, no fuss required. Let it rest those ten minutes before you dig in — the filling sets up perfectly and the whole dish holds its shape on the spoon.
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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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