- 2 ½ - 3 C fresh or semi-frozen peaches, peeled & sliced
- 2 tbsp peach or raspberry liqueur, or plain brandy
- 1 tbsp fresh lime juice
- 1 scant cup whole wheat flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ c vanilla soy creamer
- 2 tbsp melted non-dairy butter or vegetable oil
Combine peaches, liqueur, lime juice and 3 T water in a deep, medium-sized non-reactive skillet. Stir gently to combine. Bring to simmer over medium heat.
Meanwhile, whisk flour, sugar, baking powder, baking soda and salt in a bowl. Whisk melted butter or oil in another bowl. Stir wet mixture into dry mixture.
Drop batter by large spoonfuls over peaches. Cover tightly and cook undisturbed over low heat until dumplings are firm, 15 minutes. Serve hot with maple syrup or warm with whipped heavy cream/non-dairy whipped topping.