Ingredients

• cooking spray
• 0.67 cups almond milk
• 1 teaspoon apple cider vinegar
• 0.5 cups vegan margarine , such as Earth Balance
• 2 tablespoons white sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 6 cups fresh peaches , peeled, pitted, and sliced
• 0.25 cups brown sugar
• 0.25 cups white sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 0.25 teaspoons salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch square baking pan with cooking spray.
2. 2 Combine almond milk and vinegar in a small bowl; set aside about 5 minutes.
3. 3 Beat margarine and 2 tablespoons white sugar together in a large bowl with an electric mixer until creamy. Cut in flour and baking powder using a fork or pastry blender until mixture resembles coarse crumbs. Stir in almond milk mixture and vanilla extract until just combined; set aside biscuit mixture.
4. 4 Toss peaches, brown sugar, ¼ cup white sugar, cornstarch, and cinnamon together in a bowl to coat; transfer to the prepared pan. Top with biscuit mixture.
5. 5 Bake in the preheated oven until biscuit tops are lightly browned, 40 to 45 minutes. Serve warm.

Nutrition per serving