Apple Cream Shortcakes

• 2/3 cup all-purpose flour
• 1-1/2 teaspoons sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon cold butter
• 1/4 cup 2% milk
• 1-1/2 cups thinly sliced peeled tart apples
• 1/4 cup sugar
• 2 tablespoons water
• 1-1/2 teaspoons lemon juice
• 1/2 teaspoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1/3 cup heavy whipping cream
• 1 teaspoon sugar

1. In a small bowl, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Stir in milk just until moistened. Turn onto a lightly floured surface; knead gently 3-4 times.
2. Roll out into an oval, about 1/2 in. thick. Using a floured 2-1/2 -in. biscuit cutter, cut out two circles. Place 1 in. apart on a
3. coated with cooking spray.
4. Bake at 425u0b0 for 10-15 minutes or until lightly browned. Cool on a wire rack.
5. In a small saucepan, combine the filling ingredients; bring to a boil. Reduce heat; simmer, uncovered for 3-4 minutes or until apples are tender and sauce is thickened. Remove from the heat; cool slightly.
6. In a small bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form.
7. To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with apple mixture and whipped cream. Replace shortcake tops.

allpurpose, sugar, baking powder, salt, cold butter, milk, apples, sugar, water, lemon juice, cornstarch, ground cinnamon, heavy whipping cream, sugar

Taken from www.tasteofhome.com/recipes/apple-cream-shortcakes/ (may not work)