Juicy peaches get tossed with maple syrup, warm cinnamon, and a touch of ginger, then thickened with arrowroot starch until the filling turns glossy and jammy in the oven. The biscuit topping is built entirely from almond flour and tapioca starch, cut with coconut oil into tender crumbles before eggs and vanilla pull it into a scoopable dough. Dropped in rustic mounds over the fruit and finished with a scatter of sliced almonds, it bakes up deep golden and firm on top while staying soft and steamy underneath. Every bite pairs sweet, spiced peaches with a nutty, biscuit-like crumb that holds its own texture beautifully. Let it rest those few minutes after baking so the filling sets into thick, spoonable layers. This one's a genuinely satisfying dessert for a wheat free table, no fuss required.
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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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