Our Apple Cheddar Shortcake is here to declare that apples and apple recipes are not just for fall desserts any more. In fact, our recipe for shortcake brings a wonderful, new taste to spring, summer, winter or anytime. Why not try this apple dessert on a Saturday night or any night with our Applesauce Baked Beans and hot dogs. What a memorable dessert to serve with "franks and beans."
Five States that produce apples in the United States are Washington, New York,Michigan, Pennsylvania, and California. Thus, we are fortunate in having more than an ample supply of at least Granny Smith, Red Delicious, Golden Delicious, and many times, Fuji, Gala,Empire, and others. I suspect this is the case in most countries because love of apples seems to be universal. They're available year-round now, so there's no longer a need to wait until fall to enjoy apples and the dishes that include them as an ingredient.
I happen to think that this apple cheddar shortcake will give the traditional strawberry shortcake quite a bit of competition this summer. What do you think? Please give this apple-cheddar shortcake a try and let me know.
Ingredients for Shortcake
2-1/2 cups biscuit mix, like Bisquick
4 ozs. cheddar cheese, shredded
2/3 cup milk
1/3 cup butter, melted
Ingredients for Apple Topping
3/4 cup brown sugar, packed
1 tablespoon cornstarch
1/2 teaspoon cinnamon, ground
1/4 teaspoon salt
1 cup water
4 cups apples, peeled, cored, and sliced
Method for making Shortcake
Preheat the oven to 425°F. Spray 2, 8 or 9-inch layer pans. The 9-inch will, of course, make your shortcake thinner. I made mine in the 9-inch pan.
Toss together the biscuit mix and the cheddar cheese.
Stir in the milk and butter, adding just a bit more milk if mixture seems too dry.
Cut the dough into two equal parts...one for each pan. If you need to, just use your fingers to pat the dough evenly into the pans.
Bake in the preheated oven for about 20 minutes...mine was just beginning to brown.
Let the shortcake cool in the pan for about 5 minutes...then place them on a rack until they are just warm. If making this ahead, let them finish cooling and put the shortcake in the microwave for a little while just before assembling.
Method for making the Apple Topping
In large skillet or saucepan, combine the brown sugar, cornstarch, cinnamon and salt.
Stir in the water and cook until the mixture is thickened.
Add the apples, cover, and simmer until the apples are tender.
Spoon half of the apple mixture over one layer, and top with the second layer and remaining apples.
