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NOTE:
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If you use frozen peaches thaw them until they are still slightly frozen. Its better not to over thaw to conserve the juice.
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Preheat oven to 400'F.
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Using a light spray oil or margarine, coat the inside of a 1 1/2 quart casserole.
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Put the peaches in a separate bowl and toss with the brown sugar, extract(s) and cinnamon.
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Put the peach mixture in the casserole dish and spread out evenly.
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In the bowl of your food processor add the flour, baking powder, salt and raw sugar. Turn on the machine and process to combine and fluff up the mixture.
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Take the 1/4 cup of margarine and drop it through the feeding tube of the food processor and pulse until you have a course meal consistency.
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In a large measuring cup combine the soy milk, yogurt and egg substitute. (Remember the dry egg substitute has to be mixed with 2 tablespoons of warm water to give it the consistency of egg.) Mix this together and add it to the flour mixture in the food processor.
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Pulse a few times to incorporate.
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This isn't dough, its batter, so spoon it our of the food processor bowl on top of the peaches.
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Spread it evenly over the peaches. If a few spots don't get covered that's ok.
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Bake for 25 minutes until the top is golden brown and the peach juice is bubbling around the sides of the dish.
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Cool on a wire rack for 5 minutes.
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At this point you can either leave the Peach Slump in the casserole and store in the fridge or run a knife around the batter crust and invert it onto a plate.
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Top with your favorite non-dairy topping.
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Bon Appetit!
