Filling: 12-14 ripe peaches (skin removed*), 1/4cp sugar, 1tsp lemon juice, 2tsp cinnamon, 3/4tsp powered ginger, 3/4tsp vanilla
Batter: 1/4cp unsalted non dairy butter, 1 1/4cps flour, 1cp sugar, 2tsps baking powder, 1cp almond milk.
Preheat oven to 350. Mix all filling ingredients, set aside. Melt “butter” in a 9X13 baking dish. Stir flour, sugar & baking powder, then milk. Spoon mixture over melted “butter”. Do not stir. (I reserved about 1/2 of the batter to dollop all over the top of the peach filling) Pour peach filling evenly over batter. (Dollop with reserve batter, if you choose to). Bake 45 minutes.
*To remove peach skin, get a big pot and boil water. Gently drop peaches in for about 2-3 minutes. Remove and put into an ice water bath. When cool enough to handle peel skin off and use for compost and remove the peach pit. Slice peaches into bite size pieces-this is not going to be a perfect looking slice, mine were very juicy and messy!!!