Apple Cream Shortcakes for 2

By Addie

"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.

Ingredients

• FILLING:
• 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 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 round cinnamon
• ......................................
• TOPPING:
• 1/3 cup heavy whipping cream
• 1 teaspoon sugar

Preparation

Step 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.

Roll out into an oval, about 1/2 in. thick. Using a floured 2-1/2 inch biscuit cutter, cut out two circles. Place 1 inch 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.