Ingredients
Scale
Filling:
- 6 large peaches, thinly sliced
- 1/2 cup brown or coconut sugar
- 4 tablespoons vegan margarine (Earth Balance or Coconut Oil)
- 1–2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- pinch of salt
- Optional: 1 tablespoon lemon juice
Biscuit Topping:
- 1 cup flour
- 1/4 cup chopped pecans
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 4 tablespoon margarine (Earth Balance or Coconut Oil)
- 1/2 cup almond milk (or Plant-Based Milk)
- pinch of salt
Instructions
- Preheat oven to 400 F
- In a saucepan melt margarine, add brown sugar, maple syrup, vanilla, (lemon juice) and a pinch of salt.
- Next add the peaches. Let simmer for a couple of minutes.
- Add to a cast iron pan. Let bake in the oven for about 10-15 minutes.
- While the filling is baking, make the biscuit dough.
- Combining the flour, ground pecans, cinnamon and pinch of salt. Stir to combine.
- Melt the butter, add to the flour mixture along with the milk and stir gently to make a dough.
- With a large spoon, add the dough in small dollops over the top of the peach filling.
- Return to oven.
- Bake at 375 F for 25-30 minutes
Notes
Note: If the peaches are really juicy, and you don’t like the filling runny, you can add some cornstarch. Start by adding 1 teaspoon cornstarch mixed with a teaspoon cold water to the filling mixture.