3 ½ - 4 lbs ripe peaches – large dice
2 tablespoons maple syrup
¼ cup water
1 ½ cups gluten free flour (I use 1 cup almond + ½ cup cassava)
½ cup vegan butter melted (you can use coconut oil if you would like)
½ cup non-dairy milk
¼ cup coconut palm sugar
½ tsp cinnamon (optional)
Pinch of salt
In a medium sauce pan combine peaches, water and maple syrup and cook on medium high heat for 10-12 minutes, stirring occasionally
For topping – mix all the dry ingredients together and then stir in melted butter and milk
Preheat oven to 375
In a 9 x 13 inch baking pan (I used Pyrex) spoon in the cooked peaches and then dollop on topping, spreading the mixture over the top a bit, it won’t cover the peaches completely.
Bake for 35-40 minutes, until top is nicely baked and has a biscuit like texture.
Serve with frozen coconut cream or vegan ice cream or eat it plain.
You can do whatever your heart desires, this is your life.
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