Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the peaches in a large baking dish (I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall).
Add the maple syrup and lemon juice and mix well.
Place all the ingredients for the topping in a bowl and mix well (no need to sift in the flour) - add the milk a little bit at a time until you get a fairly soft dough (you can also add a tiny splash more milk if it’s looking too dry.
Use two tablespoons to place a heaped tablespoon of the dough on top of the peaches.
Repeat for the rest of the mixture - you should be able to make around 12 soft balls.
Sprinkle over coconut sugar, if desired.
Bake in the oven for 20-25 minutes until browned and an inserted skewer into the topping comes out clean.
Best enjoyed immediately!
*Make sure the peaches are ripe as that will make the stones easier to remove. However, they should still be firm. The peaches can be replaced with nectarines. If you want, you can add 1 teaspoon ground cinnamon to the peaches.**If you don’t want to use vinegar, replace it with 2 tablespoons lemon juice as you need something acidic to react with the alkali bicarbonate of soda (baking soda).***You can alternatively use almond flour.