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Absolutely delicious Apple Shortcake from my Grandma, so incredibly simple, you will love this one!
I was blessed to know my wonderful Grandma into my early 20′s until she passed from Cancer. She was a Wife to a Sheep Farmer, a Mother to seven, a Grandma to 21 and by now would be a Great Grandma to lots & lots of Great Grandchildren!
And of course a very good baker.
She was very special to me and some of the fondest memories I have of her are baking and preparing meals for her family & grandchildren and I am delighted to have many of her recipes, passed on by my Mum who was her eldest daughter.
This recipe is incredibly simple, believe me! Making the pastry is quick and easy, you simply need to chill the dough to ensure it is ready to roll out and create the perfect soft crust you have come to love in a shortcake.
The filling I use is simply canned apple pie filling, but you can easily used a homemade apple pie filling – this one is lovely – Apple Pie Filling
Once you have chilled the dough you simply roll out some of it to form the base of the slice. I like to use a glass bottomed dish so that I can make sure the bottom of the pie is browned. However use what you have.
I like to add cinnamon and sugar on top of the base also, however if you have included this in your pie filling leave this step out. Then you simply add your apple pie filling then cover with the remaining dough.
Finally you pierce the top of the pie with a fork and bake until golden brown, at this stage I check the bottom of the shortcake through the glass base, however if using a standard slice tin if the top is golden brown you will be fine.
Allow to cool in the dish to make it easier to slice. A top tip is to not store this in an airtight container, it will go soft. I tend to leave mine out overnight in the dish I made it in covered in a tea towel and it is perfect the next day. You are welcome of course to store it in an airtight container in the fridge but it may go mushy!
This is such a yummy recipe – so light and really easy to make. It is one of my favourites and I am sure it will become one of yours too!
If you love the look of this one be sure to check out this recipe as a pie – same ingredients, served with ice cream or cream it is a divine dessert
Grandma’s Apple Pie
Onto the recipe for Grandma’s Apple Shortcake
Yield: 16
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour 15 minutes
Delicious Apple Shortcake, the one you remember from your childhood
Ingredients
- 170 grams Butter, room temperature
- 1 Cup White Sugar, 205 grams
- 2 Eggs
- 1 teaspoon Baking Soda *
- 3 Cups Plain White Flour, 390 grams
- 2 teaspoon Cream of Tarter* (can replace with 3 teaspoons of baking powder (omit BOTH the baking soda and cream of tarter if you do this) )
- pinch of Salt
- Apple Filling = I use a pre-prepared can of Apple Pie Filling or use fresh or stewed apple, see recipe link within my blog post.
- *If you do not have cream of tarter simply replace both the baking soda and cream of tarter with 3 teaspoons of baking powder
Instructions
- Preheat Oven to 180C Bake- 355F
- Cream the butter and the sugar in a food mixer until pale, approximately 4 minutes
- Add eggs and blend well, then sift the dry ingredients and combine until the dough comes away from the side of the bowl. (If you know me from this blog you know I never sift anything so up to you!)
- Gently knead into a ball and fridge in plastic wrap for 30 minutes (at least).
- Roll out half of the dough on a well floured bench into desired shape and using rolling pin to carefully transfer the dough to the prepared greased dish and gently press in - trim off excess if needed.
- Sprinkle a small amount of white sugar and cinnamon onto the dough and then spoon the apple mixture onto the base.
- Repeat with the remaining dough - roll and gently lay on top of the apple mixture then gently press down - trim the edges until they are tidy.
- Feel free to make a pretty pattern or simple marks with a fork for added effect once cooked.
- Cook for 25-30 minutes until golden brown on top
- The most important aspect of cooking times for this recipe is that the bottom is cooked well - which is why I like to use a clear glass baking dish - the bottom needs to begin to brown. So if in doubt give it a few minutes longer so that it does not fall apart when you slice it.
- Remove from oven and allow to cool before slicing into squares, dust with icing sugar to serve.
- Enjoy
Notes
IMPORTANT NOTE: If you store this in an airtight container it will go soft! I found this out the hard way. What I do is if I make it the day before I simply leave it in the slice dish with a tea towel over the top then slice just before I am ready to serve it. It is beautiful like this or served the same day. If you wish to keep it longer do pop it in an airtight container if you like, but be aware it will go soft, but still taste delicious!
PLEASE NOTE
My cup measurements are 250ml, my Tablespoon is 15 ml - be sure if using an online conversion tool to specify the ingredient you are converting
Did you make this recipe?
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Happy Baking
Anna
FAQs
What Makes A Good Apple For Apple Crisp? The best apples for baking keep their structure under heat, which prevents the chunks of fruit from turning into mush after baking. The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps.
Which apples are best for apple pie? ›
The best apples for making apple pie
- Braeburn. This apple is a descendant of Granny Smith, but slightly sweeter. ...
- Cortland. ...
- Crispin (Mutsu). ...
- Golden Delicious. ...
- Granny Smith. ...
- Honeycrisp. ...
- Jonagold or Jonathan. ...
- Northern Spy.
Honeycrisp. One of the sweetest apples around, this Midwestern favorite is good for anything—including baking. It boasts a distinctive juicy crispness and is firm enough that it won't cook down much. It complements just about any other apple variety to make a stellar pie.
Can pink lady apples be used for baking? ›
Why Are Pink Lady® Apples Good for Baking? Pink Lady® apples make such great baked apples because of the natural sweetness you get in every apple. The juicy fizz you get from Pink Lady® apples is intensified when baked, giving you delicious results every time.
How do you keep apples from getting mushy in apple crisp? ›
How do you keep Apple crisp from getting soggy? You need enough butter in your topping, try both melted or cold cut into the dry ingredients. Also, there needs to be enough texture to keep it from just flattening into the fruit below.
What's the difference between apple crumble and apple crisp? ›
Like an apple crisp, an apple crumble is a baked fruit dessert with a layer of topping. But unlike the crisp, the crumble topping rarely includes oats or nuts. Instead, a crumble's topping is more like streusel, made with flour, sugar and butter.
Why did my apple pie turn out mushy? ›
Avoid using overripe apples to prevent your pie from becoming mushy and wet. Southern Living says choosing the perfect apple variety will be for naught if the fruit is overripe. Your pie will turn out very mushy and lack the flavor apple pie is known for.
What is the sweetest apple? ›
If you have a sweet tooth, you're going to want to head over to the other end of the scale where you'll find the Fuji, Honeycrisp, Ambrosia™, Gala, Golden Delicious, and Red Delicious apples. These sweeter apples contain more natural sugars and can hide any tart flavors even if they are more acidic!
Are Granny Smith apples better than Honeycrisp for apple pie? ›
Granny Smith
Granny Smiths have all the same qualities as Honeycrisps: juicy, crisp and great for baking. The only difference is that Granny Smiths are as tart as a Honeycrisps are sweet. You may need a bit more sugar in the mix when making a filling with Granny Smith apples.
What are the disadvantages for Honeycrisp apples? ›
The most serious of these is bitter pit development, both on the tree before harvest and during storage. The variety is also susceptible to the low temperature disorders, soft scald and soggy breakdown.
But Honeycrisps are far from perfect. The university listssome downsides, such as "bitter pit," "soft scald," the fruit's susceptibility to bruising and puncture, and its sensitive growing cycle.
What are the top 5 apples for baking? ›
For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.
What 4 apples are best used for baking? ›
Best Sweet Apples for Baking:
- Jazz.
- Pazazz.
- Honeycrisp.
- Pink Lady.
- Jonagold.
- Fuji.
- Rome.
The Cripps Pink apple and Pink Lady apple are a cross between a Golden Delicious apple and a Lady Williams apple.
Are Paula apples good for baking? ›
Later in the season, Paula Red apples develop a mealy, softer consistency suitable for several cooked preparations. The apples can be incorporated into crisps, cobblers, and crumbles, baked into scones, muffins, granola bars, and pancakes, or combined with firmer apple varieties in fillings for pastries.
What type of apples are the most crisp? ›
What Are The Crunchiest Apples?
- Rave® ...
- Pinata® ...
- Granny Smith. ...
- Fuji. ...
- Ambrosia. ...
- Gala. ...
- Red Delicious. Bittersweet and soft fleshed, the Red Delicious is a classic apple with mild crispiness.
- Golden Delicious. The Golden Delicious sits at the bottom of the crunch list with soft skin and mellow, yellow apple flavors.
If you prioritize a more puckery pie, use mostly Granny Smiths and toss in a Honeycrisp and a Jonagold. If you like your apples to slump and soften, use mostly Golden Delicious with a Braeburn thrown in.
Which apples are Crispier Fuji or Gala? ›
Texture & Use in Recipes: In terms of texture, Fuji apples are also a lot crisper, and less dense than Gala apples. So, they result in a firm bite with juicy flesh while Galas are softer and creamier. Their texture also means that Fujis are better for baking as they hold their shape better than Galas when cooked!
What are the best apples for baking a cake? ›
According to New England Today, the best apples for baking are firm-tart apples, and firm-sweet apples. Firm-tart apples are apples like Granny Smith, Esopus Spitzenburg, Northern Spy, Ida Red, and Pink Pearl. Firm-sweet apples are Ginger Gold, Golden Delicious, Jazz, Jonagold, and Pink Lady.
