6 tablespoons of Earth Balance vegan butter diced into ½-inch pieces
¾ cup almond milk
1 tablespoon lemon juice
⅓ cup sliced almonds
Instructions
Pre-heat oven to 425 F
Lightly grease a 4-quart (10-inch) Dutch oven.
Pour ¾ cup of almond milk into a bowl. Whisk in 1 tablespoon of fresh lemon juice and let sit for 10 minutes.
Combine the peaches and blackberries in the dutch oven, and toss with 2 tablespoons maple syrup, the almond extract and orange zest.
In a large bowl , whisk together the flour, sugar, salt and baking powder. Cut in in the cold butter using a pastry cutter or fork until the butter is reduced to small pea-sized pieces. Pour in the buttermilk, and stir until the mixture is combined to form a thick, sticky batter. Gently stir in the almonds to combine.
Scoop the batter into 8 or so portions, using a large soup or small serving spoon. Space the dumplings evenly over the peaches and blackberries.
Place the Dutch oven into the pre-heated oven and cook until the dumplings are puffed and a rich golden color and the fruit is soft. Approximately 30 minutes.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/almonddumplings/