Hi Jenny, I haven’t tested it using that method. It might work. If you give it a try, please share how it turns out.

Thank you Katherine for your reply and your suggestions for what I might have done differently. Had I watched the video I might have had a clearer understanding of how you meant the “dollops” to be on the top. In any event, here is the list of recipes we have tried and loved: Butternut Squash Mac & Cheese; Roasted Veggie enchilada casserole; That Peanut Dressing; Hasselback potatoes, Roasted Brussel Sprouts and Crispy Tofu Honey Sesame Glaze.
Onward to the next creation!!

Hi Elizabeth, I’ve not tried the recipe with frozen peaches. I generally don’t find store-bought frozen peaches to be as tasty as ripe summer peaches, but if you have a good source, it would be worth a try! I would let the peaches defrost first, drain off excess water, then bake as directed. The filling might need a few extra minutes in the oven since the peaches are starting out cold.

Hi Mary, I would use your preferred non-dairy butter (if you can’t grate it, you can lightly melt it) and non-dairy yogurt (ideally one that is plain and thick).