In a skillet over medium heat, sauté diced fresh peaches with 2 tablespoons of brown sugar, a splash of vanilla extract, 1 tablespoon of lemon juice, and the zest of half a lemon. Cook for 8-10 minutes, stirring occasionally, until the peaches are softened and caramelized.

Transfer the cooked peaches into a blender along with 1 cup of soy yogurt, 1 cup of soy or pea protein milk, and a pinch of salt. Blend on high for about 1-2 minutes until completely smooth and creamy.

Pour the peach milk into a mixing bowl or jar, then stir in 1/2 cup of chia seeds until well combined. Let the mixture sit for 10 minutes to thicken, stirring again to prevent clumping.

In a food processor, add 1 cup of rolled oats, 1/2 cup of almond flour, 4 medjool dates, and a pinch of salt. Pulse until the mixture resembles fine crumbs.

Once the chia pudding has thickened, spoon it into individual serving cups or bowls. Top generously with the prepared cobbler crumb, and for an extra touch, add fresh slices of peach on top.