Step 1

Preheat the oven to 375°F. Prepare a small baking dish or three small ramekins by greasing with a bit of coconut oil and setting on a baking sheet.

Step 2

In a bowl, combine the peaches, coconut sugar, tapioca flour, cinnamon, and nutmeg. Stir to combine. Pour the fruit into the prepared pan or ramekins, dividing evenly if using more than one ramekin.

Step 3

In a different bowl, combine the almond flour, tapioca flour, baking powder, salt, coconut oil, non-dairy milk, vanilla, and 1 tablespoon coconut sugar. Mix until smooth and then dollop over the peaches.

Step 4

Combine the remaining tablespoon coconut sugar with the cinnamon and sprinkle over the batter.

Step 5

Bake for 25 – 35 minutes until a toothpick inserted into the pastry comes out clean. Serve with dairy-free ice cream!