• Crush vanilla wafer cookies into fine crumbs using a food processor or by placing them in a resealable plastic bag and rolling over them.
• Mix ground cinnamon into the cookie crumbs.
• Pour the crumb mixture into the center of an 8- or 9-inch pie dish.
• Pour melted nondairy butter over the crumbs.
• Work the butter into the crumbs with your fingers until evenly moistened.
• Press the mixture firmly into the sides and bottom of the dish to form a crust.
• Refrigerate for 1 hour to stiffen.
• Preheat the oven to 350°F (180°C, or gas mark 4).
• Bake the crust for 10 minutes.
• Fill with your favorite pie filling.

• Preheat the oven to 425°F (220°C, or gas mark 7).

To make the filling:

• Toss the peach slices with the brown sugar, cinnamon, allspice, and cloves.
• Place in an 8-inch (20 cm) or 9-inch (23 cm) square glass baking dish and bake for 10 minutes.
• While the peaches are baking, prepare the batter for the crust and the topping.

To make the crust:

• In a small-size bowl, combine the milk and lemon juice to curdle and form a buttermilk-like consistency.
• Add the vanilla to the buttermilk mixture.
• In a large-size bowl, mix together the flour, sugar, cinnamon, baking soda, baking powder, and salt.
• Fold the wet ingredients into the dry ingredients carefully.
• Set aside.

To make the topping:

• In a small-size bowl, use your fingertips to work the chilled butter into the brown sugar until coarse and crumbly.
• Remove the peaches from the oven and spoon the crust batter over them.
• Sprinkle the topping over the batter.
• Return to the oven and bake for 25 to 30 minutes, or until the fruit is bubbly and the crust is crisp.
• Serve warm with a scoop of Plain Ol’ Vanilla Ice Cream for a traditional treat.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Grease an 8-inch (20 cm) square baking dish.
• Toss the blueberries and mango chunks together and place in the prepared baking dish.
• In a mixing bowl, combine the oats, brown sugar, flour, butter, and cinnamon.
• Use your fingertips to work the butter into the mixture until it becomes coarse and crumbly.
• Sprinkle the crumb mixture evenly over the fruit in the baking dish.
• Bake for 30 minutes, or until the fruit is bubbly and the topping is golden brown.
• Serve warm or cold with a scoop of vanilla ice cream.

To make the almond cream:

• Combine the sour cream, almond extract, and maple syrup in a small bowl.
• Whisk until smooth.
• Place in the fridge for
• 1-2 hours to thicken.

To make the crumble:

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Lightly coat an 8-inch (20 cm) square baking dish with nonstick cooking spray.
• In a medium bowl, combine ½ cup (60 g) flour, oats, ¼ cup (48 g) Sucanat, pecans, cinnamon, and salt.
• Cut the nondairy butter into small pieces and add to the flour mixture.
• Mix with a fork or your fingers until a coarse crumble forms.
• In a large bowl, toss the blackberries with the remaining 1 tablespoon (8 g) flour, lemon zest, the remaining 3 tablespoons (36 g) Sucanat, and lemon juice.
• Pour the blackberry mixture into the prepared baking dish.
• Sprinkle the crumble topping evenly over the fruit.
• Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbly.
• Let cool on a wire rack.
• Serve warm or cold with a dollop of almond cream.
• Store leftovers in the fridge.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Grease or prepare an 8-inch (20 cm) baking dish.
• To prepare the apples: In the prepared baking dish, combine the Granny Smith, Golden Delicious, and Red Delicious apples with flour, maple syrup, and apple juice.
• Stir to coat the apples evenly.
• Cover the dish with aluminum foil and bake for 30 minutes.
• For the topping: In a medium-sized bowl, whisk together the flour, oats, cinnamon, baking soda, and salt.
• In a small bowl, whisk together the peanut butter, canola oil, milk, sugar, and vanilla until emulsified.
• Stir the wet ingredients into the dry ingredients until well combined.
• If desired, fold in raisins.
• Remove the foil from the apples and crumble the cookie dough evenly on top of the apples.
• Bake for an additional 10 to 15 minutes, or until the apples are tender and the cookie topping is golden brown and cooked through.
• Serve warm, at room temperature, or cold the next morning.

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Line a baking sheet with parchment paper or a silicone baking mat.
• Combine the flour, sugar, salt (if using), and 3 tablespoons of peanut butter in a food processor.
• Pulse a few times to combine.
• Add the almond milk, 1 tablespoon at a time, until a dough forms.
• If the dough is too dry, add a little more milk.
• Divide the dough into 4 equal portions and roll them into circles about 3 mm thick.
• Place 2 circles on the prepared baking sheet.
• Divide the remaining peanut butter and jam into 2 equal portions.
• Spread them in the center of the bottom crusts, leaving space at the edges to prevent filling from escaping.
• Place the remaining crusts on top, press the edges with a fork to seal, and prick the top crust with a fork for ventilation.
• Brush the top with milk.
• Bake for 26 minutes, or until the edges are golden brown.
• Let the pastries cool on a wire rack.

Variation:

• For an extra touch, drizzle icing over the top.
• Mix powdered sugar, almond milk, and vanilla extract until smooth and drizzle over the pastries once they cool.