Bake the fruit: Mix all the fruit filling ingredients together and spread out in a greased 8×8″ or 9×13" pan. Cover with foil and bake at 425F for 20 minutes.
While that’s baking, make the biscuit dough: In a small bowl, mix the soy milk and vinegar. Let it sit for a minute or two to curdle.
In a large bowl, mix the flour, baking powder, salt, and brown sugar together.
Add the coconut oil into the dry ingredients and rub it together with your fingers until it turns into crumbs.
Mix the vanilla into the curdled soy milk, then add all the wet ingredients into the dry ingredients and mix into a dough.
Take the baked fruit out of the oven, remove the foil, and drop the biscuit dough on top of the fruit.
Bake again, uncovered this time, for another 20 minutes. The biscuits will get golden brown when it’s done, and the fruit mixture will bubble up.
Remove the cobbler from the oven. Use a large spoon to scoop out the biscuit topping and the fruit underneath it into a bowl. Serve your cobbler warm as is or with non-dairy yogurt/ice cream on top. Enjoy!