• 1/2 cup vegan sugar
  
• 1 cup flour
  
• 1 Tbl. cornstarch
  
• 1 Tbl. vegan sugar
  
• 1/4 teaspoon cinnamon
  
• 1 1/2 teaspoon baking powder
  
• 4 cup sliced peaches (about 6 med.)
  
• 1/2 teaspoon salt
  
• 1 teaspoon lemon juice
  
• 1/2 cup vegan soymilk
  
• 3 Tbl. shortening or substitute
  

Procedures :

Heat oven to 400. Mix 1/2 cup vegan sugar, the cornstarch and cinnamon in a 2-quart saucepan. Stir in the peaches and lemon juice. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for one minute. Pour into an ungreased 2-quart casserole; keep hot in the oven.

Cut shortening into flour, 1 Tbl. vegan sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.

Bake until topping is golden brown - about 25-30 minutes.

For Blueberry - Omit cinnamon. Substitue 4 cups blueberries for peaches.

For Cherry - Substitue 4 cups pitted red tart cherries for peaches and increase vegan sugar in cherry mixture to 1 1/4 cups, cornstarch to 3 Tbl. and substitute 1/4 tsp almond extract for lemon juice.

For Plum - Substitute 4 cups sliced plums (about 14 lg.) for the peaches. Increase vegan sugar in plum mixture to 3/4 cup cornstarch to 3 Tbl. and cinnamon to 1/2 tsp.

Category : Sweets