1/4 cup plus 3 tablespoons pure maple syrup (divided)
1 tablespoon pure vanilla extract
1 tablespoon fresh lemon juice
2 teaspoons arrowroot
2 1/2 cups gluten-free oats
1 cup brown rice flour
1/2 cup coconut flour
1/2 cup organic (extra virgin coconut oil, at room temperature)
1 cup chopped pecans
Vanilla dairy-free ice cream (optional (see notes below for brand suggestions))
Preheat oven to 350 degrees.
In a large mixing bowl, mix together the peaches, 2 1/2 teaspoons of the cinnamon and a pinch of salt. In a separate small bowl, use a fork to whisk together the 3 tablespoons of the maple syrup, the vanilla and lemon juice. Add in the arrowroot and mix to combine. Pour the maple syrup-vanilla mixture over the peaches and use your hands to coat the fruit. Transfer the peaches to a 9-inch deep pie dish. Set peaches aside.
In a separate medium-sized mixing bowl, mix together the oats, brown rice flour, coconut flour, measured salt and remaining 1/2 teaspoon cinnamon. Add the coconut oil to the bowl and use a fork to work the oil into the flour mixture. Add the remaining 1/4 cup maple syrup and pecans; use your clean hands to mix the ingredients together.
Use your hands to crumble the flour mixture over the peaches. Cover the pie dish with foil and bake for 30 minutes. Remove the foil, and bake 15 to 25 minutes longer or until the topping is golden and the fruit filling is bubbling a little. Set cobbler on a wire rack to cool and “set” for at least 30 minutes before serving. Serve warm with vanilla dairy-free ice cream.
I have tried a number of different dairy-free ice creams, but the cleanest and, in my opinion, best-tasting is Coconut Bliss.