Preheat the oven to 350°F. Grease an 8x8" baking pan with non-stick cooking spray. In a medium-sized mixing bowl, whisk together the melted butter, sugar, and vanilla until creamy. Use a rubber spatula or wooden spoon to fold in the flour and salt until a soft dough forms.

Press the shortbread dough in an even layer into the bottom of the baking dish. Bake for 15 minutes until light golden brown.

In a large mixing bowl, toss the frozen berries in sugar, cornstarch, and lemon zest. Set in the freezer while preparing the biscuit topping.

Biscuit Topping

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Add the cubed, cold vegan butter. Cut the butter into the flour using the tips of your fingertips until the butter pieces are about pea-sized. Drizzle in the cold non-dairy milk, lemon juice, and vanilla. Use a rubber spatula or wooden spoon to mix the wet ingredients into the dry until a very thick batter forms.

Pour the berry mixture over the baked shortbread. Spoon over ¼ cup of biscuit batter over the top of one corner of the berries. Repeat 3 more times (see photos above for reference). Sprinkle granulated sugar over the biscuit batter.

Bake for 40-45 minutes until berries are bubbling and biscuits are golden brown. Allow cobbler to cool for 1 hr to set. If you spoon into it too soon it will be too runny.