Preheat the oven to 350 and lightly grease a large casserole dish. Set aside. Prepare the vegan buttermilk by combining the dairy-free milk and apple cider vinegar. Mix together in a small bowl and set aside, to be used in the biscuits.

Make sure the peaches are sliced, then place them into the casserole dish. Add in the remaining ingredients of the peach filling (brown sugar, cornstarch, cinnamon, and nutmeg), and toss to evenly coat. Set aside.

In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, and sea salt. Add in the cubed vegan butter, and use a pastry cutter or a fork to cut the butter into the flour mixture until you achieve a sand-like texture. Then add in the vegan buttermilk and vanilla extract, and use a rubber spatula or fork to fold the vegan buttermilk into the flour mixture until you achieve a wet dough. Be careful not to over mix the dough. You’ll mix it until the buttermilk has just mixed into the flour.

Spoon globs of biscuit dough on top of the peaches to create the cobbler.

Place the casserole dish into the oven to bake for 45 minutes. After 30 minutes, if you see the biscuits lightly browning, you can cover with tin foil to bake for the remaining time. Remove the cobbler from the oven, and allow the cobbler to cool for 15 minutes.

Serve the cobbler with scoops of vegan vanilla ice cream and enjoy!

Store any leftovers in an airtight container and in the fridge for up to 5 days.