Preheat oven to 350

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.

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.

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.

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.

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.