• Preheat the oven to 400 degrees.

For the peach cobbler filling

• Add the sliced peaches, sugar, brown sugar, cornstarch and cinnamon into a 2-quart or 9x9 baking dish. Stir together to coat the peaches with the dry ingredients.
  6 Cups (1320 g) Peaches, ¼ Cup (50 g) Sugar, ¼ Cup (53 g) Light Brown Sugar, 2 Tablespoons (16 g) Cornstarch, ½ teaspoon Cinnamon
• Bake in the preheated oven for 20 minutes. While it's baking, prepare the cobbler topping.

For the cobbler topping

• Combine the milk and apple cider vinegar in a measuring cup. Stir and let sit for 5 minutes to sour the milk.
  ½ Cup (115 g) Non Dairy Milk, ½ teaspoon Apple Cider Vinegar
• Add the gluten free flour, sugar, baking powder and salt to a large mixing bowl. Whisk to combine.
  1 Cup (148 g) Gluten Free 1-to-1 Flour Blend, ¼ Cup (50 g) Sugar, 1 Tablespoon (14 g) Baking Powder, ¼ teaspoon Salt
• Add the cold, cubed butter to the dry ingredients. Work together with a pastry cutter or fork until it resembles large crumbles with some dry powdery ingredients.
  6 Tablespoons (85 g) Vegan Butter
• Add the soured milk and vanilla. Stir together with a spatula until all of the dry ingredients are incorporated.
  1 teaspoon Vanilla

Assemble

• Remove the peaches from the oven. Working quickly, use two spoons to scoop out portions of the cobbler topping and drop them on top of the peaches. It's okay if there are empty spaces, it will spread during baking.
• Combine the turbinado sugar and cinnamon together and sprinkle it over the cobbler topping.
  2 Tablespoons Turbinado Sugar, ½ teaspoon Cinnamon
• Place the peach cobbler back in the oven to back for another 20 minutes until the top is lightly golden brown and the filling is bubbling.