Post and images updated 2021
Apple Shortcake features a tender, buttery shortcake base and crumbly topping with a warm cinnamon apple filling — perfect for breakfast, brunch or dessert. This old-fashioned favorite is a welcome addition to any baker’s repertoire.
Many apple shortcake recipes rely solely on granulated sugar. I add a little icing sugar for extra sweetness and to help give the shortcake a melt-in-the-mouth texture. I also include a touch of cornflour (cornstarch) to make the shortcake layer especially soft and delicate.
I enjoy tweaking classic recipes, and this version keeps the familiar, comforting flavor while improving texture and richness.
For the filling I swap in brown sugar and cinnamon. Traditional apple shortcake sometimes uses plain apples, or canned apple pie filling for ease, but I prefer cooking fresh Granny Smith apples in water, brown sugar and cinnamon. That extra step concentrates the flavor and gives a saucier, more satisfying filling.
Cinnamon and apple are one of my favorite pairings, so I include 2–3 teaspoons of cinnamon in the filling. If you prefer a purer apple flavor, you can omit it.
If you make this recipe, I’d love to see your version. Tag @lightscamerabake on Instagram and use #lightscamerabake to be featured.
Print Recipe
Apple Shortcake
Ingredients
- ¾ Cups Butter, Softened (190g)
- ⅔ Cup Sugar (140g)
- ¼ Cup Icing Sugar (optional) (30g)
- 2 Large Eggs
- ½ teaspoon Vanilla Extract
- 3 Cups All Purpose Flour (380g)
- 2 Tbsp. Cornflour (15g)
- 1 teaspoon Baking Soda
- 3 teaspoon Baking Powder
- ⅛ teaspoon Salt
Apple Filling
- 1 Tbsp. Water
- 2 Tbsp. Brown Sugar (30g)
- 2-3 teaspoon Cinnamon
- 2 or 3 Large Granny Smith Apples
Instructions
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Preheat the oven to 180°C (350°F) and grease an 11″x7″ baking pan with non-stick spray or butter. (A 9″x13″ pan will work but the shortcake will be slightly flatter.)
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Make the shortcake: cream the softened butter, sugar and optional icing sugar until pale and creamy.
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Beat in the eggs and vanilla until fluffy.
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Add the flour, cornflour, baking soda, baking powder and salt, mixing until combined. Press the dough into a flat disk and chill in the fridge while you prepare the apples.
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For the filling, combine the water, brown sugar and cinnamon in a saucepan. Peel and thinly slice the apples, then halve the slices if desired.
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Cook the apples over medium heat until they soften and the brown sugar dissolves, about 5–10 minutes depending on how tender you want them. Drain any excess liquid.
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Remove the shortcake dough from the fridge and press half into the base of the prepared pan. Spread the cooked apples in an even layer, then cover with the remaining shortcake dough.
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Bake for 25–35 minutes, until the top and sides are golden brown and the bottom is a pale golden if using a glass pan. This indicates the shortcake is cooked through.
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Serve warm with cream, or cool completely and enjoy with yoghurt for brunch. Store in an airtight container in the fridge and slice as needed to keep pieces from softening.
Video
Notes
Icing sugar, vanilla and cinnamon are optional and can be omitted to suit your taste.
Nutrition
