Juicy peaches simmered with maple syrup, cinnamon, and a bright hit of lemon juice form the bubbling base of this cobbler, while a rustic almond flour biscuit topping bakes up golden and crisp above it. Toasted sliced almonds scattered over the top add a nutty crunch that plays perfectly against the soft, syrupy fruit underneath. Every spoonful delivers that classic contrast of warm, tender peaches and a firm, slightly craggy biscuit crust. It's a comforting, fuss-free dessert that comes together in one baking dish, and it's an easy, satisfying pick for a vegetarian table. Serve it warm with a spoon straight from the oven and let it rest just long enough for the filling to set up nicely.
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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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