Apple Cream Shortcakes

Name: Apple Cream Shortcakes
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; 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; 1/3 cup heavy whipping cream; 1 teaspoon sugar

14 ingredients

7 steps

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
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
1/3 cup heavy whipping cream
1 teaspoon sugar

Directions

1

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.
2

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
3

coated with cooking spray.
4

Bake at 425° for 10-15 minutes or until lightly browned. Cool on a wire rack.
5

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.
6

In a small bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form.
7

To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with apple mixture and whipped cream. Replace shortcake tops.