Prep the oven and pan. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking dish or similar-size pie dish.

Prepare the peaches. If using fresh peaches, peel and slice. If using frozen, thaw and drain. If using canned, drain well and pat dry. Excess liquid can make the cobbler soupy.

Flavor and thicken the fruit. In a large bowl, combine peaches, 1/4 cup of the sweetener, lemon juice, vanilla, cinnamon, nutmeg, and cornstarch. Toss gently until the fruit is coated and the cornstarch is dissolved.

Make the batter. In a second bowl, whisk flour, baking powder, salt, and the remaining 1/4 cup sweetener. Stir in milk and melted butter until just combined. If using almond flour, fold it in now. The batter should be pourable but not runny.

Assemble. Spoon the peach mixture into the baking dish and spread it evenly. Dollop the batter over the fruit in large spoonfuls, then gently spread it to mostly cover the peaches. It doesn’t need to be perfect—gaps let steam escape and give you nice, golden edges.

Bake. Place the dish on a baking sheet to catch any drips. Bake for 35–45 minutes, until the topping is golden and a toothpick inserted into the batter comes out clean. The filling should be bubbling around the edges.

Rest, then serve. Let the cobbler cool for at least 15 minutes to set the juices. Serve warm as is, or add a spoonful of plain Greek yogurt, sugar-free whipped cream, or a small scoop of sugar-free vanilla ice cream.