preheat oven to 375°f. lightly grease a 9x13 or 9 x 9 baking dish. in a large bowl, toss the sliced peaches with maple syrup, lemon juice, arrowroot starch, cinnamon, and salt. spread evenly into the baking dish.

in a mixing bowl, whisk together almond flour, gluten-free flour, coconut sugar, baking powder, baking soda, and salt. in a separate bowl, whisk melted butter, egg, dairy-free milk, and vanilla extract until smooth. add the dry mixture to the wet ingredients and stir.

drop spoonfuls of the topping over the peaches and gently spread if needed. sprinkle with extra coconut sugar if desired. for a 9x13 pan, bake for 35 minutes, until topping is golden and a toothpick comes out clean. peaches should bubble at the edges. for a smaller 8x8 or 9x9 pan (half batch), bake for 28–32 minutes, checking for doneness around 27 minutes.

the night before, blend together cottage cheese, burrata, honey, vanilla bean paste, cream cheese, and milk until smooth. pour ice cream base into a ninja creami pint and freeze overnight. spin according to instructions until creamy. serve warm peach cobbler topped with a scoop of burrata ice cream and enjoy!