• Preheat oven to 350°F (180°C).

Canned peaches

• Slightly oil an 8x8-inch pan with vegan butter or coconut oil. Add canned peach slices, half the sugar (or skip totally if the canned peaches are stored in sugar syrup!), cornstarch, lemon juice, cinnamon, nutmeg, and mix directly in the baking pan. Set aside.

For fresh or frozen peaches - skip this step if you are using canned peaches

• In a medium saucepan, add fresh or frozen peeled peach slices with brown sugar, cornstarch, cinnamon, nutmeg, lemon juice and stir to combine. Cook on medium heat until the sugar melt and create a syrup with the peaches juice. Remove from heat and transfer to the baking dish in an even layer.
• In a large mixing bowl, add flour, sugar, cinnamon, baking powder, and salt.
• In a separate bowl, combine melted vegan butter, vanilla, almond milk. Pour onto the dry ingredients and mix until a cookie-dough-like batter forms.
• Place scoops of the dough mixture on top of the peaches. Spread with your fingers or spoon - it doesn't have to be perfect at all!
• Bake for 30-35 minutes in the center rack of the oven, until the biscuit is crispy, golden in color and peaches are juicy and it is bubbly on the sides of the pan.
• To thicken the fruit base, let cool for 20 minutes in the baking dish before serving.
• Serve with vegan vanilla ice cream or a dollop of coconut whipped cream

Storage

• Store in the fridge, cover the baking dish with wrap and refrigerate for up to 4-5 days.
• Rewarm before serving or serve cold.