Cranberry Apple Shortcakes Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
• Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

Steps:

• In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, cinnamon and salt. In a small bowl, combine cream and 1/2 cup butter; stir into dry ingredients just until moistened., Drop dough by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Brush with remaining butter; sprinkle with remaining sugar. Bake at 375° for 18-20 minutes or until golden brown. Cool slightly., For filling, in a large skillet, melt butter. Add apples; saute until tender. Stir in the brown sugar, cinnamon and nutmeg. Gently split warm shortcakes in half horizontally. Top bottom halves with apple mixture; replace tops. Serve immediately.

Steps:

• Heat oven to 350° F.
• In medium bowl, mix sugar cookie mix, 1 egg, 1/2 cup softened butter and the flour to form fairly stiff dough. Roll to 1/4-inch round on work surface sprinkled with additional flour. Gently fit dough into ungreased 11-inch round fluted tart pan; remove any excess. Gather dough scraps into a ball, and set aside.
• In large bowl, toss apples, cranberries, 2/3 cup sugar, the cornstarch, cinnamon and salt. Spread mixture into tart shell; dot with cubed butter. Crumble remaining dough scraps onto filling around edge of tart.
• In small cup, beat 1 egg and milk. Gently brush dough with egg wash; sprinkle with 2 tablespoons sugar.
• Bake about 1 hour or until tart dough is deeply golden and filling is bubbling. Cool on rack at least 30 minutes before serving.

Steps:

• Heat oven to 375°F.
• Stir together apples, cranberries, granulated sugar, 2 tablespoons Bisquick and the cinnamon in medium bowl. Spread in ungreased square baking dish, 8x8x2 inches.
• Stir together remaining ingredients; sprinkle evenly over apple mixture.
• Bake 35 to 40 minutes or until topping is brown.

Steps:

• Heat oven to 375°F. In large bowl, combine 1 1/2 cups flour, sugar and 1/4 teaspoon salt; mix well. With pastry blender, cut in 1/2 cup butter until mixture resembles coarse crumbs.
• In small bowl, combine egg yolk and milk; beat well. Add to flour mixture; stir just until dry ingredients are moistened.
• On lightly floured surface, roll dough to form 15x11-inch rectangle. Place in ungreased 13x9-inch pan. Press in bottom and 1 inch up sides of pan.
• Place apples in large microwave-safe bowl. Microwave on HIGH for 6 to 8 minutes, stirring every 2 minutes, or until apples are fork-tender. Add 1 cup sugar, 1/4 cup flour, cinnamon and 1/2 teaspoon salt; mix well. Spoon apple mixture over crust. Sprinkle with cranberries.
• In medium bowl, combine 1 cup flour, brown sugar and 1/2 cup butter; mix until crumbly. Sprinkle over fruit.
• Bake at 375°F. for 45 to 60 minutes or until topping is deep golden brown, apples are tender and filling is bubbly. Cool 1 hour.
• To serve, cut warm dessert into squares; place on individual dessert plates. Top each with caramel topping and ice cream.