Late Summer Peach Shortcake with Spelt Biscuits

As we near the end of summer, we're trying to squeeze out the last of its flavor from our favorite summer fruits. This recipe makes beautiful use of the last summer peaches—some baked, some freshly sliced—and pairs them with fluffy spelt biscuits and vanilla-scented cream. It's a perfect celebration of the moment. Use our #FruitOnly Picnic Board when preparing your peaches so they don't taste like onions or garlic!

Peach Shortcake

Serves 6

For the biscuits:

  • 1 3/4 cups white spelt flour
  • 1 Tablespoon baking powder
  • 2 Tablespoons cane sugar
  • 1/2 teaspoon salt
  • 1 cup heavy cream, plus a little additional cream, if needed
  • 2 Tablespoons of melted butter

Preheat oven to 425F degrees. Mix dry ingredients thoroughly, reserving 1/2 Tablespoon of sugar. Stir in the cream. After a dough is formed, knead it about 30 seconds. You may need to add a bit more cream.

You can pat it into a disc about 3/4-inch thick on a floured surface and cut it into rounds. Brush the tops of each biscuit with melted butter, sprinkle the remaining 1/2 Tablespoon of sugar overtop, and place on an ungreased baking sheet. (Line the baking sheet with parchment paper for easy cleanup.) Bake 15-20 minutes, until risen and golden brown. Makes 6 biscuits.

For the peaches:

  • 4 peaches
  • 3 Tablespoons of cane sugar
  • 1/2 pint of fresh raspberries 
  • 2 Tablespoons of melted butter
  • 1 teaspoon of vanilla extract
  • A splash of Muscat de Baume-de-Venise or Rum 

Set the oven to 350F degrees. Halve 3 of the peaches (reserving one to slice fresh when assembling). Lay the peaches cut side up, sprinkle liberally with sugar, fill the cavities with raspberries, then drizzle vanilla extract and melted butter overtop. Splash some Muscat de Baume-de-Venise or Rum overtop and place in the oven for about 30 mins or until a knife easily pierces the flesh. If, at any point they look like they're too dry or brown, cover with aluminum foil. When done, allow peaches to cool completely or they will melt the whipped cream when assembling the dish.

To assemble:

Whip 1/2 cup of heavy cream, adding a tiny splash of vanilla and a scant teaspoon of sugar. Do not over-whip, peaks should be be soft and tender but hold their form.

Using our #FruitOnly Picnic Board, slice your remaining peach in thin slices, removing the skin if it's unusually bitter.

Slice your biscuits in half. Spoon some whipped cream over the bottom half, lay down a baked peach, drizzle over any pan juice, add a couple slices of fresh peach, a scattering of raspberries, and another dollop of cream. Top with the biscuit top and serve!