- 2 1/2 cups frozen peach slices
- 2 1/2 cups frozen sliced strawberries
- Juice from a fresh lemon
- 1/2 cup sugar
- 2 tbs. cornstarch
- Pinch of salt
- 4 tbs. + 2 tbs. almond milk (or your favorite non dairy milk)
- 2 tsp. apple cider vinegar
- 1 1/2 cups flour (I used whole wheat but you can use all white or mix half and half)
- 3 tbs. sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup coconut oil
- 1 tbs. sugar mixed with 1/2 tsp. cinnamon
Place a rack in the middle of the oven and preheat to 425°F. Place all the filling ingredients in a rectangular baking dish that has sides (I used Corning Ware) and mix well. Cover with aluminum foil and bake for 25 minutes. This step can be done a few hours ahead and left on the counter.
Right before you want to serve dessert:
Combine the almond milk and vinegar in a small bowl and set aside to let curdle. Mix together the flour, sugar, baking powder and salt in a bowl. Add the coconut oil by the spoonful, and cut it into the flour until crumbly pieces form – you could do this step earlier, and set it aside. Add the milk-vinegar and gently stir until combined. If it’s too dry, add a touch more of almond milk – the dough should be thick.
Whether you baked the fruit before or an hour before you want to serve it, top the mixture with dollops of the topping dropped by the spoonful. Sprinkle with the cinnamon-sugar mixture.
Bake uncovered for 20-25 minutes, until the top has browned. Spoon into small bowls and top with your favorite frozen ice cream/ yogurt/sherbet.