Drain one of the cans of peaches reserving the syrup in a separate bowl. Add the drained peaches to a medium pot. Add the second can along with its syrup to the pot as well.

Add a 2 tablespoons of butter to the pot of peaches and cook on medium heat. After the butter melts down stir the peaches. Add the piloncillo, spices (salt, cinnamon, nutmeg), whiskey, and lemon juice. Mix well, bring to a boil, then reduce to a simmer.

While the peach mixture cooks, make slurry by mixing 1 tablespoon of corn starch with the reserved syrup in a medium bowl. Whisk it well leaving no lumps behind.

Add slurry to the peach mix and simmer 20-30 minutes stirring occasionally as the filling thickens. Turn off heat and set aside.

Combine 1 ½ cups flour, ½ cup sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a large mixing bowl.

Snap pieces of cold butter (about 8 tablespoon into the flour mixture. Add about ¼ cup almond milk and stir into a dough.

Drop pieces of the dough onto the peach filling using an ice cream scooper.

Preheat oven to 375 degrees F.

Butter the bottom of a baking dish.

Spread the filling into the baking dish. Drop pieces of the dough onto the peach filling using an ice cream scooper.

Bake for 45 minutes (but start checking for doneness after 30 minutes). Cobbler dough should be a golden brown crust st this point. Remove and let sit for 20 minutes.

Top the peach cobbler with your favorite vegan ice cream