Paleo Vegan Peach Cobbler Crumble

Preheat oven to 425ºF.

In a large bowl, combine peaches, coconut sugar, cinnamon, nutmeg and lemon juice until well combined. Stir in tapioca starch.

Pour into a a large baking pan (I used a 10-inch cast iron skillet) and bake for 10 minutes.

Meanwhile, mix 1/2 cup plus 1 tablespoon of the coconut sugar (reserving the rest for later), coconut flour, tapioca starch, baking powder and salt in a separate large bowl. Blend in butter with your fingers until mixture looks like a coarse meal. Stir in boiling water until just combined.

Remove peaches from the oven. In a small bowl, stir together the remaining 2 tablespoons coconut sugar and cinnamon. Sprinkle on top of the peaches.

Drop cobbler topping by spoonfuls over peaches, spreading out any very large spoonfuls slightly. Bake until the top is golden brown and the peaches are bubbly, about 25–30 minutes. Let stand for at least 30 minutes.

Devour!

Note: As with all gluten-free baking, please weigh your flour to ensure results.