1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon cinnamon
4 cups peaches, sliced (about 6 medium)
1 teaspoon lemon juice
3 tablespoons shortening
1 cup flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup nondairy milk (I use soy)
1. Preheat oven to 400 degrees F. Mix 1/2 cup vegan sugar, cornstarch and cinnamon in a 2-quart saucepan. Stir in the peaches and lemon juice.
2. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Pour into an ungreased 2-quart casserole; keep hot in the oven.
3. Cut shortening into flour, 1 tablespoon, vegan sugar, the baking powder, and salt until mixture resembles fine crumbs. Stir in milk.
4. 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 vegan sugar in cherry mixture to 1 1/4 cups, cornstarch to 3 tablespoons, substitute 1/4 teaspoon almond extract for lemon juice. For plum, substitute 4 cups sliced plums (about 14 large) for the peaches, increase vegan sugar in plum mixture to 3/4 cup, cornstarch to 3 tablespoons, and cinnamon to 1/2 teaspoon.'