OurHealthy_Kitchen

1 Preheat the oven to 400 degrees F and set out an 8 x 8-inch (or similar ceramic or glass baking dish).
2 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.
3 Make the topping: In a large mixing bowl, combine the almond flour, cornstarch, sugar, salt, and baking powder. Whisk to combine.
4 Add coconut oil to dry ingredients and stir until well combined and it resembles the texture of wet sand.
5 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.
6 Top the peach layer with the cobbler dough and press in the left over peach slices on top.
7 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.
8 Enjoy with plant-based ice cream or whipped cream!