The Bojon Gourmet

0 Position a rack in the upper third of the oven and preheat to 400ºF.
Prepare the Fruit
1 In a large bowl, toss together the peach slices, maple syrup, tapioca flour, and salt. 
9 Scrape the peaches and their juices into a baking dish (I used a 7x10-inch oval dish; a 9-inch pie plate would work too). 
10 Bake until the peaches are warm and beginning to release some juices while you make the biscuits, 15-20 minutes.
Make the Biscuits
2 Meanwhile, whisk together the cassava and almond flours, maple sugar, baking powder, and salt in a large bowl. 
12 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.
3 In a small bowl, stir together the 2 teaspoons maple sugar and the cinnamon for topping the biscuits.
4 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.
5 Pour the hot dairy mixture into the flour/butter mixture and quickly but gently stir with a flexible silicone spatula until just combined.
Finish the Cobbler
6 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.
7 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.