Preheat the oven to 400 degrees F (200 C) and set out an 8 x 8-inch (or slightly larger) ceramic or glass baking dish.
If using fresh peaches, skip to the next step. If using frozen peaches, defrost them and drain off any excess liquid.
Add the sliced peaches to a large saucepan and cook over medium heat for 3-5 minutes, stirring frequently, until the peaches start to release liquid. Reduce the heat to medium-low and add the arrowroot (or cornstarch), sugar, and cinnamon. Stir and cook for another 5-7 minutes, stirring frequently, until the peaches are tender and the liquid is very thick and saucy. Transfer the peach mixture to the 8x8-inch baking dish and set aside.
In a large mixing bowl, combine the almond flour, potato starch, sugar, salt, and baking powder. Whisk to combine.
Add coconut oil to dry ingredients and use a pastry cutter, fork, or clean hands to cut the oil into the flour until well combined and it resembles the texture of wet sand.
Add the cold water or dairy-free milk 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 almond milk; if too wet, add more almond flour or potato starch.
Then using a small or medium cookie scoop or spoon (~1 ½ Tbsp // avoid using a larger scoop or the biscuits may be doughy in the center), top the peach layer with clumps of the cobbler dough. For best biscuit texture, DO NOT press down on biscuits. They should look rustic!
Place a baking sheet in the oven on the bottom rack to catch any spillover from the peaches (there shouldn’t be any, but just in case!). Then place the cobbler on the middle rack and bake for 30-40 minutes. The fruit should be bubbling and the cobbler biscuits golden brown. Let cool for at least 10 minutes before serving to help the fruit thicken.
Serve warm with vegan vanilla ice cream or coconut whipped cream (optional). Store cooled leftovers covered in the refrigerator for up to 4 days. Biscuit dough can be frozen for up to 1 month before baking and added when ready to bake.
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Notes
*If using frozen peaches, use double the amount because they will reduce by about half once defrosted. 8 cups or 32 ounces frozen peaches yield ~4 cups defrosted. *Make sure your coconut oil is scoopable (the state it’s typically in when you buy it at the store), not liquid. If it’s too liquidy and pourable, this will negatively affect the biscuits. To fix, set jar in refrigerator to firm up for 30 minutes, then stir and let rest another 30 minutes at room temperature. The oil should be consistently solid, not partially solid and partially liquid. Repeat this process (of chilling, stirring, resting) until the right texture is achieved. *Nutrition information is a rough estimate calculated without optional ingredients. *Recipe adapted from our Easy Gluten-Free Berry Cobbler and Danielle Walker’s Peach Cobbler.