First, preheat the oven to 175°C. This ensures the oven reaches the proper temperature while the filling and topping are prepared.

Next, place the frozen sliced peaches into a medium saucepan. Then, add the granular sweetener, cinnamon, nutmeg, butter, vanilla extract, xanthan gum, and water or brandy.

After that, set the saucepan over medium-low heat. Stir gently and consistently as the butter melts and the peaches begin to soften. Gradually, the mixture will transform into a glossy, lightly thickened syrup. Continue cooking for about 10 minutes, stirring occasionally to prevent sticking.

Once the peaches look soft and coated in syrup, remove the saucepan from the heat. Set it aside while preparing the topping.

Meanwhile, in a medium mixing bowl, combine the almond flour, xanthan gum, baking powder, sweetener, and cinnamon. Stir thoroughly so the ingredients distribute evenly. This step ensures the topping bakes uniformly.

In a separate bowl, whisk together the cold almond milk and melted butter. Stir until fully combined and smooth.

Then, gradually add the dry ingredients into the wet mixture. Fold gently using a spatula until a thick batter forms. If the batter feels too stiff or crumbly, add 1 tablespoon almond milk. The batter should remain thick but spreadable.

Next, lightly grease a baking dish with avocado oil spray. Ensure the bottom and corners are coated to prevent sticking.

Afterward, pour the warm peach filling evenly into the prepared baking dish. Spread it gently to form an even layer.

Then, spoon dollops of the almond flour batter across the top of the peaches. Use the back of a spoon or spatula to gently spread and connect the dollops. Some peach filling may remain visible, which creates a rustic cobbler appearance.

Before baking, lightly spray the top with avocado oil spray. This helps the crust develop a golden surface.

Next, transfer the baking dish into the preheated oven. Bake for 22 to 25 minutes, or until the topping turns golden brown and slightly firm to the touch.

Once baked, remove the cobbler from the oven. Allow it to cool for at least 10 minutes. During this time, the filling thickens further and the topping sets properly.

Finally, serve warm. The contrast between the tender peaches and the golden almond topping creates the ideal texture.