Cinnamon Apple Shortcakes
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 30 min @ 400° |
| Source | BakerByNature.com |
| Yield / serves | 4 servings |
| Rating | Very good |
The apples were great. The shortcakes were too "short" and crumbly. Recommend using a different shortcake recipe and adding cinnamon instead.
Ingredients
For the Cinnamon Sugar Biscuits:
- 2 and 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 Tablespoon light brown sugar
- 1 and 1/2 Tablespoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter very cold, cut into 1/2" cubes
- 2/3 cup heavy cream cold
- 1 large egg cold
- 1 teaspoon water
- 3 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon
For the Apple Topping:
- 6 medium apples peeled, cored, and cut into 1/4" slices
- 1 Tablespoon lemon juice freshly squeezed
- 3 Tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 Tablespoon all-purpose flour
- 2 teaspoons vanilla extract
For the Whipped Cream:
- 1 cup heavy cream cold
- 2 Tablespoons confectioners' sugar sifted
Preparation
For the Cinnamon Sugar Biscuits:
Preheat oven to 400 degrees (F). Line a medium-sized baking sheet with parchment paper and set aside.
In a large bowl, combine the flour, both sugars, baking powder, and salt.
Add in the cold, cubed butter, and using a pastry blender, cut the butter into the dry ingredients until it resembles a coarse meal. The butter should be no smaller than the size of peas, and no larger than the size of hazelnuts.
Add in the cream and, using a rubber sptula, stir it into the mixture. It will be very shaggy.
Pour the dough out onto a lightly floured surface and gently knead it together. Use your hands to shape the dough into a 3/4" thick circle.
Using a 3" biscuit cutter, cut out 4 biscuits. Gently re-roll any scraps of dough, if needed.
Gently transfer the biscuits onto the preapred baking sheet.
In a small bowl, whisk together the egg and water. Lightly brush the top of each biscuit with the egg wash.
In a small bowl, combine the sugar and cinnamon. Sprinkle the top of each biscuit with a teaspoon or two of this mixture.
Bake in the preheated oven for 20 to 22 minutes, or until puffy and golden brown.
Remove from the oven and allow biscuits to cool completely on the baking sheet.
For the Apple Topping:
In a large mixing bowl, combine the sliced apples with the lemon juice and toss well to coat. Set aside.
In a large saucepan over medium heat, melt the butter. Add the apples, salt, and both sugars and, using a wooden spoon, mix well to combine. Cook, stirring occasionally, until the apples have softened and have begun to release some of their juices, about 10 minutes.
Add in the cinnamon and flour, mix well, and continue cooking, stirring almost constantly, until the mixture thickens, about 2 minutes. Remove from heat.
Stir in the vanilla and set aside until needed.
For the Whipped Cream:
In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat the cream on medium speed until soft peaks form.
Add in the confectioners' sugar and continue beating until well combined.
Increase the speed to high, and beat just until stiff peaks begin to form.
Turn mixer off and use whipped cream at once!
Assembly:
Using a serrated knife, cut each biscuit in half horizontally.
Place about 1 cup of the apple topping on top of the bottom biscuit.
Add a dollop or two of whipped cream. Then top with the top of the biscuit. Repeat with all shortcakes.
Serve and enjoy at once!
