In the bowl of a food processor, add the crust ingredients except for the yogurt or creamer. Pulse on a low setting until the mixture looks like crumbly small peas.

With the machine running, add the yogurt or creamer a little at a time, just until the mixture forms into a ball. (Start with ¼ C. of yogurt or creamer.)

Place dough in the freezer in plastic wrap while you prep the peaches and shallots.

If you want a traditional peach cobbler, omit the caramelized shallots.

Mince the shallots, then saute them over medium heat in the grapeseed oil. You can also use a light olive oil, but grapeseed has a more neutral flavor. Once they are starting to sweat and turn golden, turn down the heat to low and cook for 15 minutes.

Add 1 tbsp of agave syrup, stir, and cook for 10 minutes more.

To de-skin the peaches, cut an X in the bottom of each one, and drop into boiling water: 1 minute for very ripe peaches, 3 minutes for harder peaches. Use a slotted spoon to remove from the water. Use the cooled water to water your garden. When the peaches are cool, pull off the skins, cut in half, remove the pit, and cut into small chunks. Compost the skins and pits if you can.

In a large bowl, combine the vinegar, 1/4 cup of agave syrup, arrowroot powder, and cinnamon. Mix well. Add the peaches and stir.

If using shallots, add a small amount and taste. They have a strong flavor and can overpower the peaches. Reserve the rest of the shallots for a savory dish, or to top a sandwich or burger. Pour the fruit into an ovenproof baking dish that has been sprayed with cooking spray.

Preheat the oven to 375°F/170C/gas mark 5.

Remove the crust from the freezer and press into a rough circle, or roll between two sheets of waxed paper. Place crust on top of peaches.

Brush the top of the crust with 1 tbsp of the agave syrup.

Bake for 35-40 minutes, until bubbly and golden brown.