Vegan Peach Slump Recipes

PEACH RASPBERRY SLUMP

Steps:

• Preheat the oven to 400 degrees.
• In a 9-inch pie pan, stir together the fruit, brown sugar, 2 tablespoons granulated sugar, the cornstarch, and cinnamon.
• In a bowl, stir together the flour, 2 1/2 tablespoons granulated sugar, the baking powder, baking soda, and salt. With a fork, blend in the butter until the mixture resembles coarse crumbs.
• In a small bowl, whisk together the yogurt, milk, and vanilla and stir into the flour mixture until just combined. Knead the dough lightly on a work surface and pat lightly until it is about 3/4 inch thick.
• Drop the dough in 4 mounds over the fruit, sprinkle the remaining 1/2 teaspoon sugar over the dough, and bake in the middle of the oven until the biscuits are golden and cooked through, about 20 to 25 minutes.

VEGAN PEACH COBBLER

Steps:

• Preheat the oven to 375 F.
• Wash and peel the peaches. Cut them into 1" pieces and place them at the bottom of a 7x11 casserole dish. Stir in the remaining filling ingredients so that the peaches are fully coated. Bake the filling for 10 minutes. Remove from the oven and set aside.
• In a separate mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Add the butter in small cubes and mix it in with the dough using your fingers until small pea-sized pieces have formed. Add non-dairy milk and stir together until a stiff dough has formed. You may need to add a little more milk. If so, add it 1-2 teaspoons at a time.
• Drop pieces of dough onto the peach filling so that it is mostly covered with a large piece of dough. Brush additional non-dairy milk over the drop biscuits and sprinkle with coarse sugar.
• Bake for 45-60 minutes, uncovered until the filling is bubbling up and the biscuits are golden brown. Remove from the oven and let sit for 20 minutes before serving.

VEGAN PEACH SLUMP

Steps:

• NOTE:.
• If you use frozen peaches thaw them until they are still slightly frozen. Its better not to over thaw to conserve the juice.
• Preheat oven to 400'F.
• Using a light spray oil or margarine, coat the inside of a 1 1/2 quart casserole.
• Put the peaches in a separate bowl and toss with the brown sugar, extract(s) and cinnamon.
• Put the peach mixture in the casserole dish and spread out evenly.
• In the bowl of your food processor add the flour, baking powder, salt and raw sugar. Turn on the machine and process to combine and fluff up the mixture.
• Take the 1/4 cup of margarine and drop it through the feeding tube of the food processor and pulse until you have a course meal consistency.
• In a large measuring cup combine the soy milk, yogurt and egg substitute. (Remember the dry egg substitute has to be mixed with 2 tablespoons of warm water to give it the consistency of egg.) Mix this together and add it to the flour mixture in the food processor.
• Pulse a few times to incorporate.
• This isn't dough, its batter, so spoon it our of the food processor bowl on top of the peaches.
• Spread it evenly over the peaches. If a few spots don't get covered that's ok.
• Bake for 25 minutes until the top is golden brown and the peach juice is bubbling around the sides of the dish.
• Cool on a wire rack for 5 minutes.
• At this point you can either leave the Peach Slump in the casserole and store in the fridge or run a knife around the batter crust and invert it onto a plate.
• Top with your favorite non-dairy topping.
• Bon Appetit!

VEGAN SOUTHERN PEACH COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch square baking pan with nonstick cooking spray.
• Combine almond milk and vinegar in a small bowl. Set aside for 5 minutes.
• Beat margarine and 2 tablespoons white sugar together using an electric mixer in a large bowl until creamy. Add flour and baking powder and combine using a fork or pastry blender until mixture resembles coarse crumbs. Stir in milk mixture and vanilla extract until just combined. Set biscuit batter aside.
• Combine peaches, brown sugar, 1/4 cup white sugar, cornstarch, and cinnamon in a bowl until peaches are coated. Place peaches into the bottom of the prepared pan. Top and cover with biscuit batter mixture.
• Bake in the preheated oven until the tops of the biscuits are lightly browned, 40 to 45 minutes. Serve warm.