Apple Cranberry Shortcakes with Cinnamon Cream
|
BROUGHT TO YOU BY FARMFRESHTOYOU.COM |
Ingredients
- 5 sweet apples, peeled, cored, cut into 1/2" pieces
- 11 tbsp unsalted butter, cut into 1/2" cubes
- 3 1/2 tbsp plus 1/2 cup golden brown sugar (packed)
- 2 cups all purpose flour
- 2 tbsp ground cinnamon
- 2 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup whole milk yogurt
- 1 cup fresh cranberries
- 2 cup chilled whipping cream
- 2 tsp pure vanilla extract
Methods/steps
- Preheat oven to 425 degrees.
- Line baking sheet with parchment
- Combine flour, 2 Tbs sugar, 1 tsp cinn., baking powder and soda, salt in food processor. Add 8 Tbs butter. Pulse until mix resembles corn meal.
- Put in lg. bowl. Add yogurt. Mix with fork until evenly moistened.
- Turn onto floured surface and knead 5 turns to combine. Roll into 12 x 5" rectangle. Cut into 10 squares.
- Arrange in sheet and bake about 18 min., or until tester comes out clean.
- Cool on rack 15 minutes.
- Melt 3 Tbs butter in large skillet. Add apples. Sauté 5 min.
- Sprinkle with 1/2 C sugar. Add cranberries; sauté until they pop, about 5 min.
- Using a slotted spoon, transfer to bowl.
- Add 1/3 C cream to juices in pan; boil until reduced to 1/4 C. Return fruit to skillet, stir to coat.
- Beat 1-2/3 C cream, 1-1/2 Tbs sugar, 1 tsp cinn., and vanilla in med. bowl to soft peaks.
- Cut shortcakes horizontally in half.
- Place 1 bottom half in each of 10 bowls.
- Top with fruit, cream and shortcake tops.
Get Out Your Tools