Position a rack in the upper third of the oven and preheat to 400ºF.
In a large bowl, toss together the peach slices, maple syrup, tapioca flour, and salt. Scrape into a baking dish (I used a 7x10” oval dish; a 9-inch pie plate would work too) and bake until the peaches are warm and beginning to release some juices while you make the biscuits, 15-20 minutes.
Meanwhile, whisk together the cassava and almond flours, maple sugar, baking powder, and salt in a large bowl. Add the cold butter bits and rub with your fingertips or cut with a pastry blender until the butter is somewhat worked in with some pea-sized bits remaining. Optionally refrigerate for 10 minutes if your kitchen is very hot or if you’re working slowly.
In a small bowl, stir together the 2 teaspoons maple sugar and the cinnamon for topping the biscuits.
Place the plant yogurt, coconut cream, and vanilla in a small saucepan. Place over a low flame and heat, stirring frequently, until the mixture is hot and steamy. Don’t overheat or the mixture could separate.
Pour the hot dairy mixture into the flour/butter mixture and quickly but gently stir with a flexible silicone spatula until just combined.
Remove the peaches from the oven. Working quickly, use a large spoon to scoop 6-8 lumps of dough over the hot peaches. Brush with coconut cream and sprinkle with the cinnamon maple sugar.
Bake the cobbler until the biscuits are golden on top and cooked through and the fruit is bubbling vigorously, 20-30 minutes. Let cool 5-10 minutes, then serve hot or warm, with ice cream.
You can use frozen fruit here if you prefer. No need to defrost, just increase the baking time of the fruit.
Cobbler is best when freshly baked, but extras can be stored covered in the refrigerator. Reheat in an oven or toaster oven at 350º until heated through before serving.
You can double this recipe and bake it in a 9x13-inch pan to serve a crowd.
Cold cobbler is also yummy the next day with a scoop of plain yogurt for breakfast!
Feel free to swap the peaches for any seasonal fruit you like! Nectarines, apricots, and cherries will all work in place of peaches, just add extra maple syrup if your fruit is tart, and more tapioca flour if the fruit has a high moisture content. You can add vanilla or spices to the fruit and/or biscuits if you like.Here are some more suggestions:
Blueberry Peach Cobbler
Replace 1/2 pound of the peaches with 8 ounces fresh or frozen blueberries and proceed with the recipe.
Replace the peaches with plums, use 1 tablespoon tapioca flour in the filling, and add more maple syrup until you like the sweetness level. Add 1 teaspoon finely grated fresh ginger if you like.
1 ½ pounds berries (4 - 5 cups) blueberries, raspberries, blackberries, strawberries, or a combination ¼ cup maple syrup or other sweetener (more if your berries are very tart) 1 tablespoon tapioca flour 1 teaspoon vanilla paste or extract pinch fine sea salt
Strawberry Rhubarb Cobbler:
1 pound trimmed rhubarb, sliced 1⁄2-inch thick (about 4 cups) 12 ounces strawberries, hulled, quartered if large, halved if small (about 3 cups) ½ cup (70 g) maple sugar or syrup 1 tablespoon (7 g) tapioca flour
Cranberry Apple Cobbler:
1 pound apples, peeled, cored, cut into wedges 8 ounces fresh or frozen cranberries 1/2 cup maple syrup 1 tablespoon tapioca flour pinch salt
Apple Rhubarb Cobbler:
3/4 pound apples, peeled, cored, cut into wedges 3/4 pound rhubarb, trimmed and sliced 1/2 inch thick 1/2 cup maple syrup 1 tablespoon tapioca flour pinch saltNutrition facts are for 1 of 6 servings (without ice cream)