This is so simple, I used tinned peaches in juice for this version as we are in lockdown and peaches aren’t in season. Also, tinned fruit still count as one of your 5 a day!
You could use any fruits you like, fresh, frozen or tinned. Blueberry is another favourite that works particularly well.
For the topping
350g self-raising flour
100g plant-based butter
4 tbs caster sugar
1 tsp baking powder
Pinch of salt
200g plant milk, I used oat
1 tbs vanilla extract or bean paste
1 tbs apple cider vinegar/lemon juice
2tbs granulated golden or brown sugar
2 tins of sliced peaches in juice
1/2 vanilla pod or 1 tsp vanilla bean paste
- Preheat the oven to 180°C
- In a small bowl combine the milk, vanilla and apple cider vinegar/lemon juice and set aside.
- In a large bowl combine, the flour, caster sugar, baking powder and salt.
- Add the plant-based butter in small lumps, using your hands rub the butter into the flour. Holding your palms facing up, rub the flour and butter from your little finger to your thumb, until it resembles fine breadcrumbs.
- In a baking dish add the tinned peaches. You want to use both tins of fruit but only about ½ tin of the juice. Mix in the vanilla bean paste, or if using a pod scrap out the seeds. Reserve the pod for another recipe.
- Now add the wet into the dry and fold together until combined. It will be a thick sponge batter or wet scone mix consistency.
- Dollop the batter onto the peaches in heaped spoonful. Finish by sprinkling on the granulated sugar and place in the preheated oven for about 30-40 minutes. Or until the top is crisp and lightly golden, and the peaches are bubbling.
- Serve with dairy-free cream or vanilla ice cream.