Combine fruit, lemon juice, sugar, flour and sea salt in an 8" square baking dish. Cover with aluminum foil and bake in preheated oven until fruit is beginning to soften, about 20 minutes.
3-4 large fresh peaches, 2 cups frozen raspberries, 2 tablespoons fresh lemon juice, ½ cup granulated sugar, 2 tablespoons all purpose flour, ½ teaspoon sea salt
Meanwhile, make the vegan cobbler topping. Stir almond milk and vinegar together and allow to curdle slightly and thicken.
3 tablespoons almond milk, 2 teaspoons apple cider vinegar
Whisk flour, sugar baking powder and salt in a medium bowl. Add coconut oil using cold fingers or pastry cutter cut in until chunky. Add thickened almond milk and stir until dough comes together.
1 ½ cups all purpose flour, 3 tablespoons granulated sugar, 1 ½ teaspoons baking powder, ⅛ teaspoon sea salt, ¼ cup coconut oil
After 20 minutes remove foil and dollop biscuit dough evenly across the top. Sprinkle with remaining 2 tablespoons coconut oil and cinnamon sugar.
1 tablespoon cinnamon sugar
Bake, uncovered, 20 minutes longer or until biscuit is browned and filling is bubbly.