For the Peach Filling:

1. Preheat the oven to 425°F.
2. Wash, peel and cut the peaches into slices.
3. Liberally grease a 2.5-quart casserole dish with some vegan butter and place your cut peaches into the casserole dish. Add the sweeteners, starch, lemon juice, and cinnamon over the peach slices before tossing together with your hands to fully coat the peaches.
4. Pre-bake the peaches in the oven for 10 minutes.

For the Biscuit Topping:

1. While the peaches bake, mix together the gluten-free flour, sweeteners, and baking powder in a bowl.
2. Add in the cubed, room temperature butter and knead the dough with your hands to break up the butter. Then slowly add in the milk and mix it together. (the dough will be wet and sticky if not, add a bit more milk).

Baking the Cobbler:

1. After the peaches have pre-baked, form 6 (flat-ish) biscuits, and top the pre-baked peaches with these dough biscuits.
2.  Sprinkle some extra granulated sweetener and cinnamon (optional) over the tops of the biscuits and bake the peach cobbler in the oven for 25 minutes, until the biscuit topping is golden brown.
3. Remove and let cool slightly before serving with your favorite dairy-free vanilla ice cream!