Cobbler allergy free

INGREDIENTS:
2 cups fresh, frozen or canned peaches
1-2 tsp lemon juice (optional)
3 Tbsp coconut oil
1/2 tsp almond extract
dash of cinnamon (optional)
3/4 cups sugar
2/3 cup rice flour
1/3 cup tapioca flour
1 tsp baking powder
1/2 cup rice milk
1 tsp xanthan gum

DIRECTIONS:

Put fruit in 2 1/2 quart dish. Drip lemon juice over, if desired.
Make batter: Cream together melted oil and sugar then add almond
extract. Add milk, then rice flour, tapioca flour, xanthan gum and
baking powder. Mix well and spread over fruit. This will be thick. (You can always sprinkle a little brown sugar on top to help with caramelization. )

Bake at 350 degrees F for about 30-40 minutes. I bake until it starts to
look carmelized on top, which gives a bit of a crunch to go with the chewy middle) Serve warm with frozen treat of your choice. I personally like it served up with a little bit of rice milk if I don't have any dairy free ice cream on hand. My husband tells me it's delicious with vanilla ice cream.