Ingredients
- 6 large peaches peeled, pitted, and sliced
- 1/2 cup organic cane sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened almond milk
- 1/4 cup coconut oil melted
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
- In a large bowl, combine the sliced peaches, cane sugar, cinnamon, and nutmeg. Toss to coat evenly and pour into the prepared baking dish.
- In a separate bowl, whisk together the flour, baking powder, and salt. Stir in the almond milk, melted coconut oil, and vanilla extract to form a smooth batter.
- Place dollops of the batter over the peaches, and then spread it gently to cover most of the fruit.
- Bake for 45 minutes, or until the top is golden and the peaches are bubbly.
- Remove from the oven and let cool slightly before serving. Serve warm with a scoop of dairy-free vanilla ice cream, if desired.