Vegan Peach Cobbler

To prepare filling: Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking dish with cooking spray. Stir peaches, 1 cup sugar, 1/4 cup whole-wheat flour, cinnamon, lemon juice and salt together in the prepared baking dish; spread into an even layer. Let stand at room temperature for 10 minutes.

Meanwhile, prepare biscuit topping: Whisk whole-wheat flour, all-purpose flour, granulated sugar, baking powder and salt together in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add almond milk and lemon zest; stir just until evenly moistened. Drop the dough by rounded tablespoonfuls onto the peach mixture to form 12 mounds; sprinkle the dough evenly with turbinado sugar. Bake until the filling is bubbly and the biscuits are browned, 40 to 45 minutes. Let stand for 10 minutes before serving.