Step 1

Preheat oven to 350

Step 2

SLICE PEACHES: The easiest way to do this is to halve them HORIZONTALLY along the core. This is counter-intuitive to the way you usually do it. Trust me though (especially if your peaches are ripe....cutting the other way will result in a puddle of juice along with some peach pulp mess). Turn the two halves against each other to "twist" them apart. Then, slice into thin wedges. Place peach slices into a 8 x 8" square baking pan.

Step 3

MAKE PEACH SAUCE: Combine maple syrup, lemon juice, arrowroot and cinnamon using a whisk. Then, pour the mixture over the peaches in the baking pan.

Step 4

MAKE COBBLER TOPPING: In a medium sized bowl, whisk together the milk and vinegar. Then add in the maple syrup and vanilla. Mix in the tahini until well incorporated and a uniform texture appears. MEasure on the flour, arrowroot, baking soda and salt and then mix until well combined, but do not overmix.

Step 5

Scoop large dollops of topping onto peaches. It may not cover the entire surface and that is OK. Random holes are fine....it's a cobbler, not a pie.

Step 6

Sprinkle the top with cinnamon and bake for 40 minutes until golden brown on top and bubbly on the sides. Stick a toothpick into a piece of the topping to be sure it's cooked all the way through.