Nutty Shortcake with Tart Apple Topping

If you like strawberry shortcake in the spring, try this yummy fall variation.

Whole Grain Nutty Shortcake with Tart Apple Topping

 Ingredients

2 ¼ cups all-purpose flour

½ c. whole grain wheat flour

 ¼ cup old-fashioned oatmeal

½ cup light brown sugar, firmly packed

2 teaspoon baking powder

1 teaspoon salt

¼ teaspoon ground nutmeg

½ cup butter, cut into small pieces

½ cup coarsely chopped pecans

1 egg

3/4 cup milk

Apple Topping

½ cup brown sugar

2 tablespoon cornstarch

1 tsp ground cinnamon

¼ tsp salt

1 ½  c apple cider or apple juice

5 cups tart apples; peeled, cored, quartered and sliced

whipped cream and toasted pecans for topping (optional)

Directions 

Heat the oven to 425 degrees F. Combine the flours, brown sugar, oatmeal, baking powder, salt, and nutmeg and stir to combine.  Cut in butter using a pastry blender or two knives.

Stir in the pecans.  In a separate bowl, whisk together egg and milk.  Add milk mixture to flour mixture and stir until blended.  Turn out onto a lightly floured board and knead for five or six turns, just enough to make a cohesive dough. Divide dough in half and press into two greased 9-inch pie pans.  Bake in the preheated oven for 15 to 20 minutes, or until lightly browned and slightly firm to the touch.

     While the shortcake is baking, make the topping.  Combine the brown sugar, cornstarch, cinnamon and salt in a large saucepan. Stir in the cider and cook over medium high heat until the sauce is clear and thickened. Turn the heat down to medium, then add the apples.  Cover and let simmer until the apples are tender. Spoon half of the apple mixture over each shortcake layer (you may serve them individually or stacked.)  Serve warm with whipped cream and toasted pecans for a garnish.

Notes

--My mom’s strawberry shortcake has always been a family favorite, so I was inspired by our abbey orchard to make a hearty whole grain version to serve with a tart apple topping. The combination of flavors and textures in this treat is extraordinary: tender crumb with a slightly crisp crust, crunchy pecans, sweet and tart apples with a pinch of salt, a slight bitterness from the nutmeg. You can cut the shortcake into smaller pieces and spoon the apple mixture on top for individual servings, using small bowls or small dessert plates.

 --Choose firm apples with some tartness, the kind used for baking. My favorites: Braeburn, Gala, Northern Spy, Honey Crisp, and of course, Granny Smith. You’ll enjoy breakfast even more if you go out with your family to pick the apples yourself at a local orchard.

--Don’t have fresh apples or the patience to peel them? Here’s an easy substitute for the topping:

Quick Tart Apple Topping

(2) 21-oz. can of apple pie filling

½ cup of applesauce (smooth or chunky, unsweetened preferred)

¼ cup apple cider vinegar

dash of balsamic vinegar

pinch of salt

additional cinnamon and/or nutmeg to taste

Open the cans of apple pie filling and use a pair of scissors to chop the apple slices into smaller pieces while still in the can. Place filling plus all other ingredients in a sauce pan and sir until blended. Place pan on the stove over medium heat until bubbly, stirring occasionally. Add more spices if desired. Serve warm over shortcake. This topping goes great over waffles, too!