Roasted Peach and Cherry Einkorn Shortcake (2024)

ad-free/log-in

Need to join? Head here!

Forgot Password

07.17.13

Hello! You've landed on an older recipe. Sometimes the older recipes aren't written as clearly as they should be or something might need to be clarified. If something seems confusing or a question arises, send me an email and I'll help!

Jump to Recipe·Print Recipe

M and I feel lucky to have grown up in the time that we did in regards to computers and the internet. We went through school when research was still done through books and journals at the library and computers weren’t a staple in every home. I was fortunate that my father tried to keep up with the cutting edge and we had a computer before a lot of people. Of course, my only memory was playing a game that required a giant floppy and knowing DOS (beyond my child abilities). I grew as the computer, and eventually the internet, evolved.

I think that’s why sometimes the internet freaks me out and why I struggle with all of the confusion, hate, and general nonsense that resides within the ever expanding “walls”. It’s crazy, thinking back to the days when I would play “where in the world is Carmen Sandiego” (a favorite) or when our parents would yell at us to get off the computer because they needed to make a phone call out. Now we carry computers in our pockets (such a old person thing to say, kind of like, remember the time when...)

However, for all the craziness the internet provides, it also provides amazing opportunities. M’s entire job exist because of the the internet (and slowly, my job does too). We have any type of learning at our finger tips: want to learn Swedish? Sure! New to coin collecting? Got you covered! Knitting? It’s overwhelming the resources! However, I think most of all, I love how the internet can bring people together.

One of the anxieties I had moving to California was the fact I would be working from home and wouldn’t see people. Not seeing people meant that the already hard task of adult friendships was made even harder (as in, how the hell am I suppose to make friends if I only talk to the dog all day?) But, I had a number of emails from lovely people who were more than happy to grab a beer, eat some lunch, or go for a hike. It’s been awesome, really, and far better than I expected. I’ve already met some amazing people.

So, I was lucky enough that one of these amazing people (hi April!) happens to also love hiking. We headed up towards the Sierras and took a morning hike. The smell of the pines, the cool mountain breeze, and the view, it felt so good. I’ve been spoiled most of my life hiking in Colorado but California also has some amazing places. I didn’t realize how much I needed a day of fresh air and chatting.

After the hike, we sat down and enjoyed Strawberry shortcake that she was kind enough to make. I couldn’t have thought of a better end to a nice hike than with carbs, fruit, and heavy cream.

I set out to make a different version this week for M and I. While writing the cookbook, I’ve become quite smitten with Einkorn flour. It’s light and the flavor is slightly sweet, working perfectly for these biscuits. I also used the fruit I happened to have in the refrigerator (peaches and cherries) but really, any fruit would work (like the traditional strawberry!)

Print Recipe

Ingredients

Scale

Fruit
2 peaches
1/2 lb cherries
2 tablespoons maple syrup
Biscuits
1 1/2 cups Einkorn Flour
2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter
1 egg
3 tablespoons heavy cream, plus extra
3 tablespoons maple syrup
1/2 teaspoon vanilla extract
Whipped Cream
1/2-1 cup heavy cream
2 teaspoons maple syrup

Cook ModePrevent your screen from going dark

Instructions

Preheat oven to 375˚. Remove pit and cut peaches into 1/4" slices. Pit cherries and cut in half. Toss cherries and peaches with 2 tablespoons maple syrup and place in a roasting pan. Bake until juices have released and fruit is tender, 25-30 minutes.
In a food processor or a bowl, combine flour, baking powder, and salt. Pulse until combined. Pulse/cut butter into flour mixture until butter is in small pieces. Whisk together egg, heavy cream, maple syrup, and vanilla. Pour into dry ingredients and pulse/stir until dough begins to form.*
Scoop dough out onto a floured surface and pat into a 1/2" thick square. Using a knife or pizza cutter, cut dough into four squares. Place on a baking tray covered in parchment paper and brush with a little extra cream. Bake for 20-22 minutes (at 375˚) until biscuits are golden. Remove and let cool slightly.
Using a whisk or hand blender, beat heavy cream until whipped. Stir in maple syrup. To assemble, cut biscuits in half, layer a couple spoonfuls of fruit and a dollop of heavy cream, top with other half of biscuit and more fruit/whipped cream.

Notes

This dough is a bit wet as Einkorn flour absorbs water as the dough sits and bakes.

26 comments on “Roasted Peach and Cherry Einkorn Shortcake”

Such gorgeous photos. What a fun day!
Oh and this roasted peach and cherry shortcake? YUM!
Reply
I miss California! This looks sooo good! i'll have to try it out.
Reply
Um, hellllloooo! These look amazing!
Reply
I love using einkorn flour - after Shanna turned me onto the stuff, I can't get enough! it sounds perfect in these and that peach/cherry combination sounds so delicious. Stunning pictures too.
Reply
WOW, can't wait to try that einkorn shortcake! And I am already looking forward to our next adventure!~
Reply
1. Your shortcakes in the jars looked so beautiful! What a creative idea!
  Reply
2. 🙂 Although mine weren't cut into cute dog biscuit shape!
  Reply
  1. I really gotta get some non-animal themed cutters. (Or not!) 😉
    Reply
I remember those floppy disks - I used to play number munchers!!! Wow long time ago! And did you watch that Carmen Sandiego show? That was forever ago too!
Can you get that Einkorn flour at a general grocery store or is it sold at specialty stores? And I love the way you packed up the strawberry shortcakes - very cute. Love that idea!!
Reply
Love your reflections, Erin. Adult friendships are hard! Especially when you throw in the Internet. I'm glad you're finding your way in CA - it looks like you are adjusting quite well. This is the first I am hearing of einkorn flour -I'm intrigued. Can't wait to meet you/see you at Alt Summit tomorrow!
Reply
See Also
Daniel Humm Makes 6 Sauces That Will Turn Your Kitchen into a Michelin-Star Restaurant | Gear Patrol
First, you mentioned Carmen Sandiego so I love you forever.
Second, this shortcake is made up of happiness and yumminess! Great job!
Reply
What an awesome looking trip! Those mountains are gorgeous, and your snack looks fabulous too!
Reply
beautiful photos! I love roasted fruits. strawberries, grapefruit, peaches, cherries. it always amazes me how they transform in the oven, deliteful!
Reply
1. Yes! Roasted fruit is the best!
  Reply
Your talk of working remotely from home and not having adult interaction brought back memories. For nearly 6 years I worked only from home and became quite a recluse, almost forgot the art of adult conversation other than with Nick (my husband :-)). And then I had kids and was forced to go out and mingle with other parents and never looked back ... but if you work from home it is so hard, isn't it? It is so awesome when people rally together the way you and April did. The hike looks great and so do the biscuits! Thanks for the heads up on Einkorn flour, I had never heard about it! x
Reply
1. My fiance is a tech nerd and often his conversation goes over my head- I realized I really needed outside interaction 🙂
  Reply
I feel the same way about the internet, it's a great source of info but it can keep you socially isolated too. Anyway, you have officially become my favorite food site, you're adventure with all things healthy and delicious is what I'm about too. I'll be looking for the flour to add to my cupboard since I haven't used "regular" flour for years. Glad you're meeting new people, moving can be a hard transition but California has so much to offer and beautiful places to see. Bon chance with your new journey and thank you for your lovely pictures and prose.
Reply
1. I think you will love Einkorn and thank you for the kind comment!
  Reply
where do you get einkorn flour? can you substitute a bean flour, almond or coconut? but when you use other flours, you have to use more eggs or substitute chia seeds or flax seed for eggs.
Reply
1. There are probably other recipes that would be better suited for a gluten-free or egg free biscuit. Coconut flour would be nice but you would need to add more liquid (coconut flour absorbs liquid in baked goods). I'm really not sure about the chia egg.
  Reply
Wow, these look delicious! I have Whole wheat, barley and almond flour in my house at the moment. What would you recommend as a substitute to the einkorn flour? And would I have to do any additional adjustments?
Reply
1. I think half barley and half whole wheat would be a wonderful combination in these! Also you might want to start on the lower side of the heavy cream (maybe 1 tablespoon) and add more as needed until the dough comes together!
  Reply
One of the best parts of blogging, I've found, is that no matter where I go there always seems to be someone who I can have a meal or coffee with. It's really the best.
Reply
Love all your pictures, especially the one of the tree. Gorgeous! And your shortcake looks amazing 🙂
Reply
I wish people would comment on how these taste verses how they look! My biggest pet peeve on food blogs!
Reply
1. I wish they did too, unfortunately I don't really have control over that!
  Reply

Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often.

Virtual hugs, Erin (aka: e.l.l.a.)

Visit our YouTube channel

A NATURALLY NEWSLETTER

PREORDER!