Roasted Peach and Cherry Einkorn Shortcake
- Yield: 4 1x
- Category: Dessert
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
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.