To prepare the peaches, boil a large pot of water. Place the ripe peaches in the boiling water for 30 seconds, then transfer them to a cold water bath for a few seconds. Remove the peaches from the water and pull off the skin. If it doesn’t come off easily, it means the peaches aren’t ripe enough for this method. (Peel with a vegetable peeler instead.) Cut the peaches in half and remove them from their pits. Cut them into thin slices or small chunks.
Place the peaches in a large bowl. Add the maple syrup, lemon juice, vanilla extract, flour, and cinnamon to the peaches. Stir to coat evenly, then transfer the peaches to the slow cooker.
To make the cobbler topping, place the cornmeal, oats, flour, salt, and baking powder in a large bowl. (I use the same bowl I just used for the peaches. No need to wash.) In a small bowl, stir together the coconut oil, maple syrup, coconut milk, and egg. Pour this mixture into the oat mixture, and stir to combine well. The mixture should stick together easily, so add another tablespoon or two of milk if it seems too dry. Transfer the cobbler topping mixture to the slow cooker and spread it evenly on top of the peaches.
Cook the cobbler on low for 2 hours. Remove the top and cook for another 10 minutes. Enjoy warm, cold, or at room temperature. Leftovers can be stored in the refrigerator for several days.