Peach season is a special time for Texans, and this dish is hard to beat. The smells of fresh peaches and hot sugar-coated biscuits are just heartwarming. Blueberries, blackberries, strawberries, figs, plums or apples can be used in this recipe. The berries and peaches work well frozen if they are out of season.

Biscuit Topping  

• 1½ cups all-purpose flour 
• 4 tablespoons sugar
• 2 teaspoons baking powder 
• 1 teaspoon salt
• 5 tablespoons vegan butter, melted
• ½ cup unsweetened almond milk
• 1 tablespoon sugar for sprinkling on top 

Preheat oven to 375°F (190°C). Lightly oil a 9”×9” baking dish or pan.

    Filling  

• 4 cups peaches, peeled, thinly sliced, fresh or frozen
• ½ cup sugar (¾ cup for tart fruit) 
• Sprinkle cinnamon
• ½ cup peach nectar
• 2 tablespoons all-purpose flour

Combine flour, sugar, baking powder and salt. Add melted vegan butter and milk and stir until the dough is sticky. Set aside.  Create filling (below). Then spread evenly on bottom of baking dish. Using a tablespoon, scoop out spoonfuls of dough and cover the top of the peaches. Leave the dough in biscuit-like mounds. Sprinkle top with sugar. Bake for about 30 minutes, until top is golden brown. Serve warm or room temperature.  10 27 Combine peaches with sugar, and a sprinkle of cinnamon and put into baking dish. Mix the flour with the peach nectar and pour over the peaches. 

Hint:

You can buy peach nectar in most grocery stores. It is usually located in the fruit section and it comes in a can. There are different fruit flavors. It is a good product to use to add more flavors to fruit dishes.