Roasted Peach and Cherry Einkorn Shortcake

  • Author: Erin Alderson
  • Yield: 4 1x
  • Category: Dessert



  • 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
  • 1/21 cup heavy cream
  • 2 teaspoons maple syrup


  1. 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.
  2. 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.*
  3. 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.
  4. 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.


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