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    Home » baked goods » biscuits and scones » Peachy Keen: Gingery Fresh Peach Shortcakes

    Peachy Keen: Gingery Fresh Peach Shortcakes

    Sep 4, 2013 · 5 Comments

    I need to hang on to summer for just a little longer. I know it's officially September now, so the Unofficial Food Blogger's Code requires that I officially start obsessing over pumpkin-spice everything, but I'm not ready for that just yet.

    Gingery Fresh Peach Shortcakes

    It's not that I don't love the flavours of fall (pumpkin-spiced or otherwise), but moving into fall mode means letting go of everything that I love about late summer - the golden late afternoon glow that pours into my house, the lazy weekend breakfasts in our sun-dappled backyard, the ripe sweet corn and tomatoes from the farmers market, and the fact that I don't have to find a matching pair of socks each morning.

    And then there's the peaches. Those gorgeous, luscious, super-awesome Ontario peaches.

    Gingery Fresh Peach Shortcakes

    This year's crop is so unbelievably amazing that I've been gobbling them down almost daily since the season started. They're tangy-sweet and intensely flavourful, and so juicy that eating one out of hand is a multi-napkin affair. At the rate I'm going, there's a good chance I'll turn into a peach by the end of the month, like a fuzzier version of Violet Beauregard.

    Peaches this good don't really need any gussying up - in fact, I eat most of them just as they are or slice them up to add to my morning yogurt and granola - but there's no reason why you can't give them special treatment once in a while.

    Basket of Peaches

    Which is why I couldn't resist this play on the traditional strawberry shortcake, with rustic shortcakes scented with loads of candied ginger, thin slices of juicy ripe peach and a big dollop of whipped cream spiked with tangy Greek yogurt.

    You still get all the deliciousness of those gorgeous late-summer peaches, only without the trail of juice running down your arm, which means you can safely serve it to company without dealing with the dilemma of deciding between wasting precious peach juice and attempting to lick your elbow in front of dinner guests.

    Gingery Fresh Peach Shortcakes

    Not that you should wait for a special occasion to serve it, mind you. With summer slipping away with each passing day and the cold fall weather just 'round the corner, a warm sunny Wednesday evening and a basket full of ripe peaches is plenty special.

    //

    Ginger Shortcakes with Fresh Peaches
     
    Print
    Prep time
    15 mins
    Cook time
    15 mins
    Total time
    30 mins
     
    Author: Isabelle Boucher (Crumb)
    Recipe type: Dessert
    Serves: 8
    Ingredients
    Ginger Shortcakes:
    • 2 cups flour
    • 1 tbsp sugar
    • 1 tbsp baking powder
    • 2 tsp ground ginger
    • ¾ tsp salt
    • ¼ cup butter, cut into small cubes
    • ⅔ cup milk
    • ½ cup plain Greek yogurt
    • ¼ cup finely chopped crystallized ginger
    • 1 tsp vanilla extract
    • Melted butter
    • Demerara sugar
    Fresh Peach Filling:
    • 1 cup whipping cream
    • ½ cup plain Greek yogurt
    • 2 tbsp sugar
    • 1 tsp vanilla extract
    • 3-4 large ripe peaches, pitted and thinly sliced
    Instructions
    Prepare the Biscuits:
    1. Heat oven 450F.
    2. In a large mixing bowl, combine flour, sugar, baking powder, ground ginger and salt. Using a pastry cutter or two sharp knives, cut in the butter until the mixture is coarse and crumbly. Add in the milk, yogurt, crystallized ginger and vanilla, and stir until just barely combined, stopping as soon as the last few floury streaks are incorporated.
    3. Spoon 8 large dollops of batter onto a baking sheet. Brush the tops with melted butter, and sprinkle with demerara sugar.
    4. Bake in preheated oven for 15-18 minutes, or until tops are golden brown. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool off completely.
    Prepare the Filling:
    1. While the shortcakes are cooling, whip together the heavy cream, yogurt, sugar and vanilla in a large bowl until soft peaks form.
    Assemble the Shortcakes:
    1. Split the cooled shortcakes in half. Arrange the bottom halves onto serving plates, then divide the sliced peaches evenly between them. Top off with a generous dollop of whipped cream, then finish with the top half of the shortcake. Serve immediately.
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    Comments

    1. Musing Mar says

      September 6, 2013 at 12:16 pm

      This recipe looks wonderful. I agree, why jump ahead to pumpkins when there is still so much other good produce to work with?

      I have a similar recipe for gingery scones but with caramelized nectarines (or peaches), and it's a hit every time I make it. Fresh or caramelized, either way a recipe like this is swoon worthy!

      Reply
    2. Carla says

      September 5, 2013 at 9:46 pm

      Brilliant! I had peach shortcakes scribbled on my never ending recipe idea list, but I'm glad you did the work for me ;) I haven't been to the farmer's stands in awhile, but I'm hoping they still have some peaches left this weekend.

      Reply
    3. movita beaucoup says

      September 5, 2013 at 5:49 am

      I cannot deal with the pumpkin. Cannot deal. There's just so much of it! My feedly is already clogged. Long live the furry peach! Orange like a pumpkin, but way cooler! And long live ginger biscuits!

      Reply
    4. Nancy @ gottagetbaked says

      September 4, 2013 at 11:55 pm

      I'm getting all excited by the pumpkin recipes but I just loaded up this afternoon on BC Okanagan peaches and local grown corn. I want to enjoy every delicious bite of summer produce too! Your shortcakes look amazing, girl. I love how you switched it up with ginger and peaches, yum!

      Reply
    5. Jess says

      September 4, 2013 at 9:11 pm

      So true that "blogger code" means it's time to switch to pumpkin, but if I had peaches like those, I'd stick with summer for a while longer too!

      Reply

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    Hello! I'm Isabelle, and this is my blog. I'm a 40-something coffee-chugging, booty-shaking, bargain-shopping, trucker-swearing self-taught cook with a major addiction to vintage cookbooks. Come for the recipes, stay for the terrible puns! Connect with me on Twitter, Instagram and Facebook.
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