This healthy peach cobbler has a thick filling and a buttery and soft biscuit topping! No eggs or dairy needed, it's a simple yet elegant vegan and gluten free dessert!
Preheat the oven to 180C/350F. Grease a 9 x 13-inch dish and set aside.
In a mixing bowl, combine all your filling ingredients and mix until combined. Transfer to the greased dish and spread out in an even layer. Place it in the oven and par-bake it for 15 minutes.
While the peach filling is baking, prepare the biscuit topping. In a mixing bowl, whisk together the almond flour, arrowroot powder, baking soda, and salt. Add the coconut oil, maple syrup, and milk, and whisk together until a thick dough remains.
Remove the baking dish from the oven. Drop spoonfuls of the biscuit topping onto the peaches. Place back in the oven and bake for a further 15-20 minutes, or until golden brown on top.
Remove the peach cobbler from the oven and let it sit for five minutes, before serving.
Notes
TO STORE: Vegan peach cobbler should be stored in the refrigerator, covered. It will keep well for up to 1 week.TO FREEZE: Place leftover portions of the cobbler in a freezer friendly container and store it in the freezer for up to 6 months. REHEATING: Either microwave for 30 seconds or warm up in a preheated oven at 180C/350F for 8-10 minutes.