Preheat oven to 350 degrees F. Grease 10-inch, oven-safe skillet with butter; set aside.

In saucepan over medium-high heat, bring milk and tea bags to a light boil; remove from heat. Steep tea bags for 10-15 minutes; remove tea bags.

In large bowl, whisk together flour, baking powder, sugar, cinnamon and salt.

Using pastry blender or two forks, blend in butter cubes until mixture forms into pea-sized pieces.

Add agave syrup and milk-tea mixture, stirring until dough becomes moist and elastic, but not too wet. Set aside.

In large bowl, combine blackberries, sugar, arrowroot, cinnamon, allspice and vanilla until blackberries are fully coated.

In prepared skillet, spread mixture evenly.

Using a spoon or large ice cream scoop, lightly shape 2-3 Tbsp. of biscuit dough into imperfect semicircles. Arrange semicircles side by side about 1/2-inch apart on top of blackberry filling.

Generously brush biscuits with 1 Tbsp. melted vegan butter.

Bake 40-45 minutes or until tops are golden brown, fruit is bubbling through and mixture is thickened.

Remove cobbler from oven and let cool slightly.

Serve with dairy-free ice cream or coconut whipped topping.