Preheat oven to 350F.

Mix the peaches, 1/2 cup sugar, 1 Tbsp + 1 tsp cornstarch, 1 tsp vanilla extract, 1/2 tsp salt, 1/2 tsp ground cinnamon and place either in a skillet or a greased baking pan.

In a separate bowl, mix almond milk and vinegar and let sit.

To make the biscuits topping, in a food processor (or with a pastry knife), process the chilled 1/2 cup of Earth Balance, 2 cups AP flour, 2 tsp baking powder until the butter is in pea-sized bits.

Add the almond milk/vinegar mixture and mix until a rough dough is formed.

Shape the dough into rough, flattened circles, and place over the peaches until all the dough is used up.

Using a pastry brush, coat the biscuits in the 3 tbsp of melted butter, and sprinkle turbinado sugar on top.

Bake for about 50 minutes, until the biscuits are golden and the peaches are bubbling.

Remove from oven and serve with a scoop of vanilla ice cream (soy or coconut based).

If you're baking in the skillet, be sure to either serve it all immediately, or transfer the cobbler to another container. Do not store in the skillet.