Apple Cream Shortcakes Recipe

Apple Cream Shortcakes Recipe photo by Taste of Home

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"Here’s a new take on two old favorites—shortcake and apple pie," writes Athena Russell of Florence, South Carolina. The apple flavor makes it an ideal autumn dish.

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Apple Cream Shortcakes Recipe

Prep: 25 min. Bake: 10 min. + cooling

Yield: 2 Servings

25 10 35

Ingredients

2/3 cup all-purpose flour
1-1/2 teaspoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon cold butter
1/4 cup 2% milk
FILLING:
1-1/2 cups thinly sliced peeled tart apples
1/4 cup sugar
2 tablespoons water
1-1/2 teaspoons lemon juice
1/2 teaspoon cornstarch
1/2 teaspoon ground cinnamon
TOPPING:
1/3 cup heavy whipping cream
1 teaspoon sugar

Directions

In a small bowl, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 3-4 times.
Roll out into an oval, about 1/2 in. thick. Using a floured 2-1/2 -in. biscuit cutter, cut out two circles. Place 1 in. apart on a baking sheet coated with cooking spray.
Bake at 425° for 10-15 minutes or until lightly browned. Cool on a wire rack.
In a small saucepan, combine the filling ingredients; bring to a boil. Reduce heat; simmer, uncovered for 3-4 minutes or until apples are tender and sauce is thickened. Remove from the heat; cool slightly.
In a small bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form.
To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with apple mixture and whipped cream. Replace shortcake tops. Yield: 2 servings.

Nutritional Facts 1 serving equals 515 calories, 21 g fat (13 g saturated fat), 72 mg cholesterol, 467 mg sodium, 77 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Apple Cream Shortcakes in Cooking for 2 Fall 2008, p64