1. Preheat oven to 350º. Place butter in a 13×9-inch baking dish.
2. In a large bowl, combine peaches, [q:3/4] cup of the sugar, and the crystallized ginger, tossing to distribute everything evenly.
3. In a separate large bowl, whisk together flour, remaining [q:1/2] cup sugar, baking powder, and salt.
4. Place baking dish in oven for 3 to 5 minutes, just until butter has melted. (Don’t let it burn.) Meanwhile, whisk milk and vanilla into flour mixture until well blended. Batter will be thin.
5. Transfer hot baking dish to stovetop and tilt it just enough so melted butter coats entire bottom. Pour batter evenly over melted butter, without stirring. Spoon peach mixture over batter, again without stirring. Pour any fruit juices from bowl evenly across fruit.
6. Return baking dish to oven. Bake for 40 to 50 minutes, rotating baking dish from front to back halfway through, until batter has risen to the top around the peaches and is crisp and browned. The puffed-up batter will sink a bit after baking.
7. Serve warm with ice cream, if desired.

1. Preheat your oven to 450 degrees Fahrenheit.
2. Defrost, split open, and cube 6 Cinnamon Raisin Ezekiel 4:9 English Muffins.
3. Place the English muffin pieces on a baking sheet and toast in the oven for 5 minutes.
4. Take out of the oven, then reduce the heat to 350 degrees Fahrenheit.
5. In a medium mixing bowl, whisk together 4 eggs, 1 tsp vanilla extract, [q:1/3] tsp ground cinnamon, 2 cups non-dairy milk, and [q:1/4] cup maple syrup until combined.
6. Add the cubed English muffins and 2 cups of cubed fresh peaches to a 9-inch round cake pan that is greased with coconut oil or vegan butter.
7. Pour the French toast mixture over the cubed English muffins and mix until each piece is thoroughly coated and the mixture is absorbed.
8. Bake until the casserole is set, about 30 minutes.
9. Slice into cake slices and top with a dollop of coconut cream and a drizzle of maple syrup. Enjoy!

1. Place peaches, onion, and garlic in a large nonreactive bowl. Drizzle oil and vinegar over peach mixture. Season with salt and pepper and toss to combine. Let stand, covered, in a cool place, at least 1 hour or up to 4 hours.
2. Heat grill to medium-high. Lightly oil grates. Grill bread, turning once, until crisp and grill marks appear, 2 to 3 minutes. Remove from heat and rub lightly with garlic (from marinade), if desired. Tear bread into bite-size chunks.
3. Before serving, add cucumbers, basil, and bread to peach mixture. Toss to coat bread thoroughly. Season with salt and pepper, and remove garlic clove before serving.

1. Combine Cashew Sour Cream or coconut yogurt, ginger, cinnamon, nutmeg (if using), vanilla, and salt in a bowl. Set aside. (You can do this in advance; cover and refrigerate until ready to use.)
2. Toast walnuts in a dry nonstick or cast-iron pan over medium heat, stirring frequently, for 3 to 4 minutes, until golden brown. Add the 2 tablespoons of maple syrup and salt and stir to coat. Cook for a minute more, and then tip walnuts out of pan and spread them on a sheet of parchment paper. Once walnuts are cool, roughly chop them.
3. Heat a grill pan over high heat or preheat a panini press according to manufacturer’s instructions. (The pan must be really hot before you start to grill the peaches.) Lay fruit cut-side down on pan and cook for 3 minutes, or until grill marks appear. Serve with ginger cream, the [q:1/4] cup of maple syrup, and walnut praline.

1. Heat a grill pan or outdoor grill to medium-high heat and grease with oil.
2. Place carrots on grill in a single layer and season with salt. Grill 6 to 8 minutes per side, until cooked but still crunchy. Remove to cutting board to cool.
3. Grease grill with more oil and add corn. Sprinkle with salt. Grill for 10 minutes, rotating to cook on all sides. Remove to a cutting board to cool.
4. Cut each peach into 2 halves and remove pits. Grill flat side of peaches for 4 minutes and remove to a cutting board to cool.
5. In a blender, add all Basil Tarragon Vinaigrette ingredients and blend until smooth.
6. Cut corn off cob and place in a large bowl. Cut carrots on bias into bite-size pieces and add to bowl. Cut peaches into bite-size half-moon slices and add to bowl. Add arugula and sunflower seeds and toss with dressing. Serve immediately.

To Make Filling:

1. Slice off tops and bottoms of peaches; this will make them easier to peel. Using a vegetable peeler, carefully remove skin from each peach. (Nectarines do not need to be peeled; their skin will cook nicely into the crisp.)
2. Place peaches cut-side down on a cutting board. Use a paring knife to cut each peach in half. Remove pits. With halves facedown, cut peaches into bite-size pieces. Prepare nectarines same way.
3. In a medium bowl, combine the 1 tablespoon of flour, the 2 tablespoons of sugar, the peaches, and nectarines. Add blueberries (if using) and stir to mix with a wooden spoon. Scrape fruit mixture into a 9-inch glass or ceramic baking dish.

To Make Topping:

1. Position an oven rack in middle of oven. Preheat oven to 375°. In a clean medium-size bowl, whisk together the [q:2/3] cups of flour, the oats, brown sugar, cinnamon, and salt until cinnamon has completely mixed in.
2. Cut butter into small pieces ([q:1/4]-inch square). Add butter to flour mixture. With clean hands, massage mixture gently until it just comes together like a loose dough. Sprinkle topping over filling in a thin layer.
3. Bake on middle rack until filling is bubbling at surface and top is golden brown, 35 to 40 minutes. Remove from oven and allow crisp to cool for 5 minutes.
4. Spoon crisp into bowls while it’s still warm. Serve with a scoop of vanilla ice cream, if desired.

1. Preheat oven to 400°.
2. Slice and pit the fruit. Place it in a 9-inch-square baking pan as you go.
3. In a small saucepan, melt the butter.
4. Stir in sugar, flour, oats, salt, cinnamon, and cashews.
5. Sprinkle the mixture over the fruit. Bake for approximately 25 minutes, until the top is golden brown and the juices are bubbling.

1. Combine dry ingredients for the crust in a medium mixing bowl.
2. Combine wet ingredients for the crust in a measuring cup.
3. Place wet ingredients in a blender and pulse several seconds to blend.
4. Mix wet ingredients with dry and form into a ball of dough.
5. Divide in half and set aside while the filling is prepared.
6. To prepare the filling, place all ingredients except the kuzu root starch in a medium saucepan and bring to a boil.
7. Reduce the heat to medium low and simmer about 10 minutes until the peaches are tender.
8. Allow to cool several minutes while baking the bottom pie crust.
9. Preheat the oven to 350°.
10. Roll out half the dough on a floured surface, place in a 9" pie plate, poke several small holes in the crust with a fork.
11. Bake for 10 minutes.
12. Remove, lightly moisten the edges of the bottom crust with water and add pie filling.
13. Roll out remaining dough and place the top crust on the pie.
14. Crimp edges with a fork or pinch with fingers to seal top and bottom crust.
15. Using a fork, poke several shallow holes in the top crust to allow steam to escape during baking.
16. Bake for for another 20 to 25 minutes until the top crust is golden.
17. Remove and cool before slicing.

1. To prepare the crust, mix the flour, sea salt and oil until the consistency of corn meal.
2. Stir in the EDENSOY and form a ball.
3. Roll out the dough, place in a 9" pie plate and crimp the edges with your fingers. Trim crust.
4. Preheat the oven to 350°.
5. Bake the unfilled crust for 10 minutes. Remove.
6. While the pie shell is baking, prepare the filling by placing the peaches, apple juice and sea salt in a medium pot and bring to a boil.
7. Reduce the flame to medium-low and simmer 5 minutes or until the peaches are tender.
8. Add the blueberries. Slowly add the dissolved kuzu, stirring constantly, until the filling becomes thick.
9. Simmer 5 minutes. Allow to cool slightly.
10. Pour the filling into the pie crust and bake another 15 to 20 minutes or until the crust is golden brown. Remove and cool before slicing.