Topping

3 cups of peaches in their juice
1/2 cups blueberries
2 tablespoons cornstarch
1/4 cup maple syrup

cook 5 to 7 minutes over medium heat

Dough

One cup gluten-free flour
1/2 cup sugar
1/2 cup almond milk
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup earth balance

Sprinkle

2 T sugar
1/2 tsp cinnamon and nutmeg

Bake at 350 for 30 minutes in 8×12 pan.

Serve warm with dairy free vanilla ice cream.