Apple-Cinnamon Shortcakes Recipe
Apple-Cinnamon Shortcakes Recipe photo by Taste of Home
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Apple-Cinnamon Shortcakes Recipe

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Putting a spin on a summertime favorite, we topped tender shortcakes with delightful sauteed apples. The humble dessert is true comfort! —Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 8 servings


  • 2 cups all-purpose flour
  • 2 tablespoons plus 2 teaspoons sugar, divided
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup heavy whipping cream
  • 1/2 cup plus 4 teaspoons melted butter, divided
  • 1/4 cup butter, cubed
  • 4 large tart apples, peeled and sliced
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Nutritional Facts

1 shortcake with 1/3 cup filling: 496 calories, 30g fat (19g saturated fat), 91mg cholesterol, 449mg sodium, 54g carbohydrate (27g sugars, 2g fiber), 4g protein.


  1. In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, cinnamon and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients just until moistened.
  2. Drop dough by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake at 375° for 18-20 minutes or until golden brown. Cool slightly.
  3. For filling, in a large skillet, melt butter. Add apples; saute until tender. Stir in the brown sugar, cinnamon and nutmeg. Gently split warm shortcakes in half horizontally. Top bottom halves with apple mixture; replace tops. Serve immediately. Yield: 8 servings.
Originally published as Apple-Cinnamon Shortcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p133

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JMartinelli13 User ID: 92779 254815
Reviewed Sep. 29, 2016

"So good. Great fall spin on the traditional shortcake. Drizzled with caramel or served over ice cream, both were winners!"

DavidG615 User ID: 8210981 234853
Reviewed Oct. 13, 2015

"There so good mad these with my grandauther"

fhquilting User ID: 2569371 234812
Reviewed Oct. 12, 2015

"This is a wonderful way to saute apples. I have been doing this for 40 years as an accompaniment to pork roast and chops. Also wonderful topping for ice cream and gingerbread. Note to tinafizz: my favorite apples for sauteing are Golden Delicious. They hold their shape and do not need to be peeled!"

bellatrue1 User ID: 8130142 133057
Reviewed Nov. 28, 2014 Edited Sep. 29, 2016

"This would be great for that one time of year through the Holidays to make."

tinafizz User ID: 6809260 184610
Reviewed Oct. 13, 2014

"This was delicious! Very easy to make too. I also got more shortcakes then what the recipe said. I had to taste one before serving it and it was so good by itself. My apples did get a little mushy. Does any one know what type of apple would work best for this recipe?"

KLSmith User ID: 250775 117712
Reviewed Sep. 13, 2014

"Very Good! The only change we made was to double the filling/apple mixture. Great dessert for a cool fall day! The shortcakes are very tender and wonderful served warm."

Pat222 User ID: 7965249 184609
Reviewed Sep. 11, 2014

"So yummy thank you !!!!!!"

amk4985 User ID: 5118881 195300
Reviewed Oct. 23, 2013

"loved it!"

dalvarez User ID: 5421108 150437
Reviewed Oct. 13, 2013

"This is the kind of shortcake we made for all fruit, nix the cinnamon for, say, strawberry shortcake. I like it a lot better than the sponge cake type, I like the added crunch. When the filling is very hot, pour a little milk or cream over it, or top with whipped cream. Very good!"

voodoowitch User ID: 635464 192132
Reviewed Oct. 29, 2012

"I agree with Mortinka. I want to know what to expect when I make a recipe not hear about how I shouldn't be making it because it's unhealthy or that "it sounds good" because that's why I plan on making it. Enough ranting, I did make this and it was average. The shortcakes cooked up fine, I got nine using 1/4 c. to measure. I used Braeburn apples and they took FOREVER to soften and were sliced very thinly. I finally gave up and threw a lid on the pan and steamed them. Flavor was good but nothing overly special."

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