Preheat your oven to 400 degrees Fahrenheit.
Now, add hardened coconut oil to the bowl and, using your fingers or a pastry cutter, break the pieces down until they are about the size of peas. (To get the coconut hardened, you can place it in the refrigerator or freezer for about 10 minutes.)
In heaping tablespoons, drop the batter over the sliced peach mixture in the cast iron skillet.
Place into the oven and bake until the cobbler topping is golden brown, about 20-25 minutes.
* If you don’t have access to whole wheat pastry flour, you can also use whole wheat flour, buckwheat flour, oat flour, or spelt flour.