Place berries in a large cast iron skillet or 9 x 13'' baking dish.
Sprinkle coconut sugar, arrowroot starch, almond extract, and lemon juice on berries, then mix gently and let berries macerate in the sugar mixture.
In a large bowl, whisk dry ingredients of the biscuits together. Add melted coconut oil and almond milk and stir until you have a wet, soft dough that is slightly crumbly, but holds together.
Spoon biscuit dough over top of berries. Sprinkle raw cane sugar and cinnamon over biscuits, if using.
Bake cobbler for 40-45 minutes, or until biscuits are browned and berries are hot and bubbly.
While cobbler is baking, whip coconut cream until light and fluffy, using a stand mixer. Add maple syrup and almond extract and whip again until incorporated. Refrigerate coconut almond whipped cream until cobbler is baked.
Serve cobbler warm or at room temperature with a dollop of whipped cream. Store leftovers covered in the refrigerator.
Notes
~I used fresh berries in this version, but you could also use frozen. You don't have to thaw them before baking, but note that they will require a longer baking time. ~We usually eat this cobbler warm or at room temperature, but the leftovers are also good cold, right out of the refrigerator! :) ~If you don't like almond extract, just substitute vanilla extract.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/skillet-berry-cobbler/