Vegan & Gluten-Free Peach Cobbler

Set Aside a handful of peach slices for topping the cobbler. Add the remaining sliced peaches to a large saucepan and cook over medium heat, stirring frequently, until the peaches start to release liquid, about 5-10 minutes. Reduce the heat to medium-low and add the cornstarch, sugar, and cinnamon. Stir and cook stirring occasionally, until the peaches are tender and the liquid is very thick and saucy, about another 5-7 minutes. Transfer the peach mixture to the 8×8-inch baking dish and set aside.

Make the topping: In a large mixing bowl, combine the almond flour, cornstarch, sugar, salt, and baking powder. Whisk to combine.

Add coconut oil to dry ingredients and stir until well combined and it resembles the texture of wet sand.

Add the cold water and stir to combine into a wet dough. It should be a little crumbly but moldable with your hands. If looking too crumbly, add more water; if too wet, add more almond flour.

Top the peach layer with the cobbler dough and press in the left over peach slices on top.

Place a baking sheet in the oven on the bottom rack to catch any spillover from the peaches. Then place the cobbler on the middle rack and bake for 30-40 minutes. The fruit should be bubbling and the cobbler crust golden brown. Let cool for at least 10 minutes before serving to help the fruit thicken.

Enjoy with plant-based ice cream or whipped cream!