If you’re using fresh peaches, peel, remove the pit, and slice them up. If using canned peaches, drain them well.

Toss the peaches with coconut sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract in a large bowl.

Spread the peach mixture evenly in a greased 9x9-inch baking dish, ensuring it’s well distributed.

Whisk together the flour, baking powder, salt, and coconut sugar in another bowl.

Cut the chilled plant-based butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Gradually add the almond milk, stirring just until the dough comes together. Do not overmix.

Spoon the topping evenly across the peach filling, covering it well. It’s okay if some peaches peek through; the gaps allow the filling to bubble.

Preheat the oven to 375°F (190°C).

Bake the cobbler for 35-40 minutes until the topping turns golden brown and the filling starts bubbling along the edges.

Let the cobbler sit to cool down for 10-15 minutes, and let the filling firm up ideally.

Serve it warm with a scoop of vegan ice cream or a dollop of coconut whipped cream for the perfect finishing touch.