• Preheat the oven to 350℉ and melt butter in a 9x13 baking dish in the oven for approximately 5-10 minutes until butter is melted.
  ½ cup vegan butter
• In a medium-sized mixing bowl, combine the dry ingredients: flour, sugar, and baking powder and mix well
  1 cup flour, 2 cups organic sugar, 1 tsp baking powder
• Wash, peel, and slice peaches or nectarines and toss with a teaspoon of lemon juice to prevent browning.
  8 med peaches or nectarines, 1 tsp lemon juice
• Add milk to dry ingredients and gently hand mix together, do not overmix.
  1 cup milk
• Take the baking dish with melted butter out of the oven and spoon batter evenly into the baking dish and set aside. Adjust the oven to 375℉
• Using a large pot on medium high heat, add sliced fruit, remaining cup of sugar and gently stir until sugar is melted, approximately 1 minute.

  (Note, sometimes I only use half the amount of sugar in this step just to reduce my sugar intake.)
  2 cups organic sugar
• Next, spoon the fruit mixture over the batter, the batter should begin to puff up around the fruit. 
• Bake at 375° for 40-45 minutes.
• Let cool for 5-10 minutes and serve warm with your favorite vegan ice cream.

Quick trick to remove skin from stone fruits…Takes 3 minutes!

• You must use semi-soft peaches for this to work. If using hard unripe peaches, this will become a mess.
• Using a paring knife (or any small knife), score the fruit by making an “X” shaped cut to the bottom of the fruit.
• Bring water to a boil and carefully place the scored fruit into the boiling water for 1 minute.
• Remove the fruit from the boiling water and immediately transfer them to an ice bath for 1 minute.
• Peel the skin off the fruit and slice.