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1
Preheat oven to 400u00b0F.
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2
Slice peaches into about 1/4-inch thick slices. We want them to be relatively thick so they hold up when baked. No need to remove the skin.
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3
In a large mixing bowl, add sliced peaches, arrowroot starch, cinnamon, coconut sugar, lemon zest, lemon juice, nutmeg, and vanilla extract and toss until completely combined and arrowroot is dissolved. Pour filling into a cast iron skillet or a greased baking dish, and set aside.
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4
To prepare the biscuit cobbler topping, in a large bowl, add whole wheat pastry flour, almond meal, coconut sugar, baking powder, and sea salt. Stir to combine.
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5
Add hardened coconut oil to the bowl and, using your fingers or a pastry cutter, break the pieces down until they are about the size of peas. (To get the coconut hardened, you can place it in the refrigerator or freezer for about 10 minutes.)
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6
Add unsweetened almond milk and stir until just combined. It's okay that the batter is slightly lumpy.
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7
In heaping tablespoons, drop the batter over the sliced peach mixture in the cast iron skillet. Place into the oven and bake until the cobbler topping is golden brown, about 20-25 minutes.
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8
Note: If you don't have access to whole wheat pastry flour, you can also use whole wheat flour, buckwheat flour, oat flour, or spelt flour.
