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.