Preheat oven to 375 degrees.

Place the cherries, blueberries, honey and vanilla in a saucepan over medium low heat. Cook until fruit is juicy and the mixture is bubbly. Set aside.

In a mixing bowl, combine the whole wheat flour, cane sugar, salt and baking powder. Stir in the almond milk and mix until well combined.

Pour the melted coconut oil in a 9x9 square or similarly sized round baking dish.

Transfer the flour mixture into the baking dish over the melted coconut oil.

Pour the cooked fruit mixture into the baking dish over the batter.

Bake for 30 minutes, or until the cobbler is lightly browned and the fruit has thickened.

Enjoy with vegan/regular yogurt, ice cream, coconut whipped cream, etc. or all on its own!