Preheat the oven to 350ºF or 180ºC.

Add the sliced peaches, sugar, cornstarch, and cinnamon to a large bowl and mix until well combined.

Transfer to an 8x18 inch baking dish (about 20×20 cm) and bake for 10 minutes. You can also use a 9x13 inch baking dish if you want (about 23x30 cm). However, the peach cobbler will be more spread out, so keep that in mind.

Mix the dry ingredients in a large mixing bowl (flour, sugar, baking powder, and salt) until well combined.

Incorporate the vegan butter and cut into the dry ingredients with a pastry cutter or with your hands until coarse crumbs form.

Finally, add the plant milk and the vanilla extract and mix until evenly combined. 

Sprinkle the batter on top of the peaches and spread it out a little bit. It doesn't have to cover all of the peaches.

Bake for about 40-45 minutes or until lightly browned and the biscuit topping is cooked through. 

Remove from the oven and let cool for 5 minutes before serving.

Store the leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. You can freeze it baked, although the dough topping will be a little soggy, so it’s a better idea to freeze it unbaked. When ready to bake, place the frozen cobbler in the oven for 20 minutes longer than the recipe directs.