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1.
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Start by preheating the oven to 400 degrees F and set a large pot of water on the stove to boil.
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Place another pot right next to it with cold water.
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2.
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Once your water starts boiling, drop your peaches in the boiling water for 30 seconds (will take longer if your peaches are not ripe) then transfer peaches into the cold water (to stop the cooking process).
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3.
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The skins should now easily slip off the peaches.
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So, take off the skins, cut peaches in half, take out the stone, and cut into large wedges.
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4.Transfer peaches to a large bowl and squeeze in the lemon juice to stop discoloration.
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5.
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In another bowl, mix together the sugar (up to 1 Cup to taste), arrowroot or cornstarch, and 1/2 teaspoons of cinnamon.
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Sprinkle the mixture over the fruit and gently toss to combine.
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Pour fruit into a deep 8 9 inch pie pan.
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6.
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Make the biscuit topping: Stir together the milk alternative (I used SO Delicious coconut milk) and vinegar to make buttermilk.
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Let stand.
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7.
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Stir together the almond flour, tapioca or arrowroot flour, baking powder, xanthan gum, salt, and sugar until well combined.
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8.
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Add in the butter and cut in with a pastry cutter (a fork will work also) until well blended.
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9.
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Finish them off by stirring in the buttermilk and eggs.
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Using wet hands, tear off little pieces of the biscuit batter and drop onto the peaches until top is fully covered.
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10.
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Slightly flatten the biscuit topping.
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11.
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Sprinkle with remaining 2 teaspoons cinnamon and 1 Tablespoon sugar.
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12.
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Bake for 10-15 minutes or until nicely browned.
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Loosely cover with foil and continue baking 10-20 minutes, or until filling is thick and bubbly.
