• Preheat your oven to 375° F.

Make the Peach Filling:

• To a large bowl, add your peach slices corn starch, brown sugar, and ground cinnamon. Toss the ingredients so they are well combined.
• Pour the peach mixture into a a 10.5" baking dish and set aside.

Make the Biscuit Topping:

• Add your almond flour, white rice flour, corn starch, baking powder, and sea salt to a large bowl. To it, cut in the cold vegan butter, using your hands or a pastry cutter, until the butter is fully incorporated (not melted) and you achieve a crumbly texture.
• Add in vegan sour cream. Using a spatula or wooden spoon, mix the ingredients together until the dry ingredients are just moistened (don't over-mix).

Assemble the Cobbler:

• Using an ice cream scooper or a spoon, scoop golf-ball sized dollops of the biscuit batter and shape them into 2-inch wide patties. Place the patties on top of your peach mixture. You will NOT have enough batter to cover the entire mixture (if you made this correctly!). There should be peaches visible.
• Whisk together the plant milk with your maple syrup. Using a pastry brush or a spoon, coat the tops of your biscuits with this mixture.
• Place the cobbler in the preheated oven on the center rack. Bake for approximately 50 to 55 minutes, until the cobbler is golden brown and the peaches are bubbling.
• Allow the cobbler to rest at room temperature for at least 20 minutes to allow the filling to set. Serve as is or with ice cream!