Preheat the oven to 350F and grease a 9x13 baking dish.
Bring the sugar or monk fruit sweetener, peach slices, tapioca flour dissolved in 1/4 cup water, and lemon juice to a boil over high heat, stirring constantly.
Combine the topping: flour, Monk Fruit, baking powder, and salt; add the coconut milk, vanilla extract, and melted butter. Stir until completely combined.
Add the peach filling to the prepared baking pan and top with the topping. Dollop on top of the peaches or spread it out with a spatula.
Bake for 35-40 minutes or until the top is slightly browned. Cool and sprinkle with the monk fruit and cinnamon.
Serve with dairy-free vanilla ice cream and enjoy.