Step 1

Heat one side of grill to medium-high (350°F to 400°F). Spray or grease a 10″ cast iron skillet and set aside.

Step 2

Add the maple syrup, coconut milk, cornstarch, vanilla, cinnamon, and salt to a large bowl and whisk until well combined. Add the peaches to the bowl, then gently fold into the mixture until everything is evenly coated. Transfer the peach mixture to the cast iron, spread evenly, then cover with aluminum foil. Place directly over the grill heat and bake for 15 minutes, until bubbling and hot.

Step 3

Add the flour, almond flour, baking powder, and salt to a medium bowl and whisk until combined. Form a well in the center of the bowl, then pour in the coconut milk and maple syrup. Mix until a thick batter forms.

Step 4

Uncover the grill and remove the foil. Carefully use a spoon to dollop 2-3 tablespoon sized- scoops of the batter evenly over the peaches. Sprinkle turbinado sugar over the dollops of batter, if using. Close the grill lid and bake for an additional 20 to 25 minutes, until the cobbler has risen and is slightly browned on top.

Step 5

Let the skillet cool for 5 to 10 minutes before serving with ice cream, coconut whip, or as-is. This recipe is best enjoyed fresh, but leftovers can be kept in the fridge for up to 3 days.