Cinnamon Apple Shortcakes
Featuring buttery biscuits topped with sugar and cinnamon and gooey apple pie filling, these cinnamon apple shortcakes are a Fall favorite! A great way to use up an abundance of apples. Top with freshly whipped cream or ice cream!
Ingredients
For the Cinnamon Sugar Biscuits:
- 2 and 1/2 cups (300 grams) all-purpose flour
- 1/4 cup (49 grams) granulated sugar
- 1 Tablespoon (15 grams) light brown sugar
- 1 and 1/2 Tablespoons (18 grams) baking powder
- 1/4 teaspoon (1.5 grams) salt
- 1/2 cup (113 grams) unsalted butter very cold, cut into 1/2" cubes
- 2/3 cup (170 grams) 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 (15 grams) lemon juice freshly squeezed
- 3 Tablespoons (43 grams) unsalted butter
- 1/4 teaspoon (1.5 grams) salt
- 1/4 cup (53 grams) light brown sugar packed
- 1/4 cup (49 grams) granulated sugar
- 2 teaspoons (3 grams) ground cinnamon
- 1 Tablespoon (15 grams) all-purpose flour
- 2 teaspoons (6 grams) vanilla extract
For the Whipped Cream:
- 1 cup (227 grams) heavy cream cold
- 2 Tablespoons (14 grams) confectioners' sugar sifted
Instructions
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!
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