Pumpkin & Apple Shortcakes!

At least once a year (typically in June) I announce that I could live on strawberry shortcake.  Ripened red strawberries over a crumbly, sweet biscuit topped with cool whip.  Also at least once year (typically in September) I announce that I could live on apple crisp.  Sweet, tender apples covered in a crisp and crunchy spiced oatmeal topping, with cool whip on top.  It is no coincidence that both of my “could live on” desserts include a colossal dollop of cool whip.  Homemade whipped cream has its place, but there’s nothing like the whip. 
This is my long-winded way of setting up what you see here.  The child of two great desserts.  
These pumpkin biscuits are subtly sweet, screaming with spice.  Oh, and they’re whole wheat.  If you have healthy friends, tell them this.  But if you don’t, keep that secret to yourself.  When I told my mom this, she said, “don’t tell me that.  That isn’t going to make me like them more.”  Sometimes I forget that she leans to the right when it comes to bread.  She’s a white bread conservative. 
To me though, whole wheat means I can have two instead of one.  Especially because two biscuits mean more cooked apples.  And since apples keep the doctor away, you should all probably follow my lead and have two of these. 
Oh, and the cool whip.  Don’t worry, cool whip doesn’t count as calories if its eaten with fruits and whole grains.
Pumpkin & Apple Shortcakes
Makes 6 shortcakes
Pumpkin Biscuits
1 cup whole wheat flour
2 tbsp. white sugar
1 tbsp. brown sugar
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. baking soda
1/4 tsp. salt
3 tbsp. butter, chilled, cut into small pieces
1/3 cup Greek yogurt (recommended: Chobani vanilla or honey)
1/2 cup canned pumpkin
Heat oven to 400 degrees F.  Mix flour, sugars, baking powder, pumpkin pie spice, baking soda, and salt.  Cut in chilled butter with pastry blender or fork until small crumbs form.  Add yogurt and pumpkin, mixing until just blended.
Drop biscuits onto lightly greased cookie sheet, forming 6 equal sized biscuits.  Bake 10 to 12 mines, until edges are light golden brown and biscuits are slightly firm to touch.
Browned Butter Apples
2 tbsp. butter
3 large apples, cored and chopped
1/2 tsp cinnamon
3 tbsp. brown sugar
Melt butter in large frying pan over medium heat.  Continue cooking until butter begins to bubble, then turn brown.  Add chopped apples and brown sugar.  Continue cooking until apples are tender.  Serve cooked apples over pumpkin biscuits
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12 thoughts on “Pumpkin & Apple Shortcakes!”

  1. They look delicious! I don't mind pumpkin breads made w/ whole wheat flour… somehow the pumpkin kind of takes over in flavor. Browned butter sounds like a delicious way to go for those apples, too!

  2. You sound just like my mom – she loves strawberry shortcake. We have it every weekend in the summer. Its nut. And she always has cool whip on hand. This is a really great take on a classic!

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