Ingredients
- 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
Directions
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.