½ cup +1 tbsp. sucanat

1 tbsp. cornstarch

1 ½ tsp. Baking powder

½ tsp. salt

½ cup soy milk

1 cup whole wheat pastry flour

¼ tsp. cinnamon

4 cup sliced peaches (about 6 med.)

1 tsp. lemon juice

3 tbsp. Earth Balance or Spectrum

Heat oven to 400. Mix ½ cup sucanat, 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 tbsp. sucanat, 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. Substitute 4 cups blueberries for peaches.

For Cherry- Substitute 4 cups pitted red tart cherries for peaches and increase sucanat in cherry mixture to 1 ¼ cups, cornstarch to 3 tbsp. and substitute ¼ tsp. almond extract for lemon juice.

For Plum- Substitute 4 cups sliced plums (about 14 lg) for the peaches. Increase sucanat in plum mixture to ¾ cup cornstarch to 3 tbsp. and cinnamon to ½ tsp.