Vegan Blueberry Peach Cobbler

0 Preheat oven to 375 degrees F. Grease a 9x13 baking dish and set aside. 
1 Make the vegan buttermilk by combining the almond milk with apple cider vinegar. Mix and place back in the fridge until ready to use.
2 In a large bowl, add all the filling ingredients together. Stir with a spatula until well combined. 
3 In another mixing bowl, add the flour, sugar, baking powder, and salt. Stir until well combined. Add the cubed butter and using a fork, cut the butter into the flour until it resembles coarse sand and is evenly distributed throughout the flour. Pour in the cold vegan buttermilk from the fridge. Stir with a spatula until everything is combined. Careful not to overmix. It will be a wet, sticky dough.
4 Pour fruit filling into the baking dish. 
5 Using an ice cream scoop or large cookie scoop, scoop topping over the fruit filling. It is fine if there is a little space between the cobbler topping. Lightly brush the cobbler topping with almond milk. Generously sprinkle turbinado sugar (or pure organic cane sugar) all over the cobbler topping. (Brushing the tops with milk and adding sugar over it creates the extra crispy tops that we are looking for so don’t skip this step!)
6 Bake for 45 minutes or until tops are golden brown. Let it sit for 20 minutes before serving. Eat warm with ice cream and enjoy! Best when eaten fresh/day of. If you plan on serving it that same day, don’t cover the cobbler because it will make the biscuit topping soft. Store leftovers in an airtight container on the counter or fridge. The topping won’t be crisp the next day but the cobbler will still be delicious. You can warm leftovers up in the microwave too.