apples

Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

Posted by on Sep 20, 2023 in apples, Blog, Bready or Not, breakfast, cookies, nutty | Comments Off on Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

Ready for fall, even if only psychologically? These Chewy Apple-Cranberry Oatmeal Cookies are loaded with apple, cranberry, and walnut. They are autumn in a single bite!

Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

I will always prefer chewy cookies over crisp ones, and these are especially chewy thanks to the apple pieces, dried cranberries, and walnut bits along with the oats. They are such a great combination!

Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

I love using apple butter in this recipe because of the deeper flavor, but by all means, you can substitute applesauce. It’s certainly cheaper and easier to find. (Just to note, I have a great Crock Pot Apple Butter recipe on the old Live Journal if you want to make your own.)

Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

Bready or Not Original: Chewy Apple-Cranberry Oatmeal Cookies

These chewy cookies are infused with autumnal flavors, but are great year-round!
Course: Dessert, Snack
Keyword: apple, apple butter, applesauce, cranberries, oats, walnuts
Servings: 55
Author: Beth Cato

Equipment

  • cookie sheet
  • parchment paper
  • teaspoon scoop or spoon

Ingredients

  • 1 baking apple such Granny Smith or Gala
  • 2 cups old-fashioned oats also called rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup brown sugar packed
  • 1/4 cup unsalted butter melted and cooled
  • 1/4 cup apple butter or applesauce
  • 1 large egg room temperature
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts or pecans, chopped

Instructions

  • Preheat oven at 35-degrees. Line cookie sheet with parchment paper. Peel apple and finely chop enough to fill 1/2 cup. This likely will not be an entire apple; eat and enjoy the rest.
  • Mix together oats, flour, cinnamon, baking soda, salt, and nutmeg. In a separate bowl, combine the brown sugar, butter, apple butter, and egg. Gradually incorporate the contents of bowls. Fold in the chopped apple, cranberries, and walnuts.
  • Use a teaspoon scoop or spoon to place dough, spaced on, on prepared cookie sheet. Bake for 10 to 12 minutes, until set but still soft. Let sit on cookie sheet on stove for a few minutes before transferring to a cooling rack. Continue to bake rest of dough.
  • Store in a sealed container at room temperature.

OM NOM NOM!

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    Bready or Not: Apple Cream Cheese Brioche Tart

    Posted by on May 3, 2023 in apples, Blog, Bready or Not, breakfast, cake, cheese galore, yeast bread | Comments Off on Bready or Not: Apple Cream Cheese Brioche Tart

    This Apple Cream Cheese Brioche Tart isn’t a beginner’s recipe, I’ll say that straight up. There are gobs of steps, multiple rise times, lots of dirty dishes. But the result? Wow.

    Bready or Not: Apple Cream Cheese Brioche Tart

    This is really a show-stopper kind of bread for a dessert, breakfast, or brunch. You have an enriched bread with a creamy, rich filling topped with spiced apples.

    Bready or Not: Apple Cream Cheese Brioche Tart

    We had to test the best ways to eat the leftovers, too. The tart is fantastic fresh. Because of the creamed cheese, it needs to be stored in the fridge–but it’s thick and cloggy if eaten cold.

    Bready or Not: Apple Cream Cheese Brioche Tart

    However, heating it in the toaster oven doesn’t work–the cream cheese will melt off! Like Goldilocks, we eventually found the “just right.” It was a quick zap in the microwave, maybe 15-20 seconds depending on your machine. Enough to take the chill off without making it hot.

    The things we bakers must do for science and the good of the people…

    Bready or Not: Apple Cream Cheese Brioche Tart

    There’s no denying that this is a complicated, time-consuming recipe, but the results are delicious and beautiful to behold. Modified from Red Star Yeast, and uses their Platinum Yeast.
    Course: Breakfast, Dessert, Snack
    Keyword: apple, cheese, cream cheese, yeast bread
    Author: Beth Cato

    Equipment

    • rimmed baking sheet
    • 9-inch springform pan
    • parchment paper
    • stand mixer with paddle and dough hook
    • nonstick spray with flour
    • pastry brush
    • uneven spatula
    • instant read thermometer

    Ingredients

    Apples

    • 2 cups apples peeled then sliced to 1/4-inch, about 1 1/2 medium apples (Honeycrisp recommended)
    • 1 Tablespoon white sugar
    • 1/2 teaspoon lemon juice
    • 1/4 teaspoon apple pie spice

    Dough

    • 2 cups all-purpose flour divided
    • 1 1/2 Tablespoons white sugar
    • 1 1/2 Tablespoons light brown sugar packed
    • 1 0.25oz package Platinum Yeast
    • 1 1/2 teaspoons kosher salt
    • 1/4 cup milk or half & half, warmed to 120-F to 130-F
    • 2 large eggs room temperature
    • 3/4 teaspoon pure vanilla extract
    • 1/4 cup unsalted butter softened

    Filling

    • 2 Tablespoons unsalted butter softened
    • 3 Tablespoons white sugar
    • 2 Tablespoons light brown sugar firmly packed
    • 1 teaspoon pure vanilla extract
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon apple pie spice
    • 8 ounces cream cheese room temperature
    • 1 large egg room temperature
    • 3 Tablespoons all-purpose flour

    Topping

    • 1 large egg for egg wash
    • 1 Tablespoon water for egg wash
    • Swedish pearl sugar for sprinkling

    Instructions

    • Preheat oven to 400-degrees. Line a rimmed baking sheet with parchment paper.
    • Prepare the sliced apples by using a large bowl to stir them with sugar, lemon juice, and pie spice. Let the mixture stand for 15 minutes, stirring occasionally. Spread apple mixture in an even layer on prepared pan.
    • Bake the apples until they are fork-tender and have released significant moisture, 12 to 16 minutes. Rotate the pan and stir halfway through. The apples should reduce in size slightly but retain their shape. Let the apples cool while continuing with other stages. Also, turn off the oven, as it won’t be needed for a while.
    • Begin the dough. In the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup flour, white sugar, brown sugar, yeast, and salt at medium-low speed. Add the warm milk, eggs, and vanilla, beating everything on medium about 2 minutes until it’s combined. Scrape the bottom and sides of bowl a few times. Gradually add the remaining 1 1/2 cups flour.
    • Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic. It should start to pull away from sides of bowl. This will be around 6 to 9 minutes.
    • Add the softened butter, 1 tablespoon at a time, beating well after each addition. This will take 6 to 8 minutes total. Scrape the sides of bowl and dough hook as needed. If the dough looks slightly broken during this stage, that's okay–keeping beating it and it'll come back together.
    • Increase mixer speed to medium-low and beat until a smooth, elastic dough forms, about 6 minutes.
    • Turn out dough onto a clean surface and knead 4 to 5 times. Shape into a smooth round. Place dough in a large ungreased bowl. (At this stage, the dough could be covered and placed in the fridge for a few hours or overnight.) Cover it and place it in a warm spot until it doubles in size, about 45 minutes to 1 hour.
    • Cut a piece of parchment to fit in the base of a springform pan. Apply nonstick spray with flour in pan. Add cut paper. Spray again to coat paper and sides.
    • Punch down dough, then cover it and let it rest for about 10 minutes. On a lightly floured surface, roll dough into an 11-inch circle. Use the bottom of the springform pan to poke a 9-inch circle in the middle of the dough. Fold and press outside edges inward to create a crimped edge. Lift the dough to place it in the prepared pan. Press dough to make sure it fills the bottom. Crimp and secure the edges again if needed. Cover and let rise again in a warm place for 25 minutes. Dough should be puffed and hold an indentation when it’s poked.
    • Preheat oven to 325-degrees.
    • Now make the filling. In the clean bowl of the stand mixer, using the paddle attachment, beat the butter, white sugar, brown sugar, vanilla, salt, and pie spice at medium speed. Gradually add the cream cheese, beating until smooth. Add egg, beating until combined, then add the flour. Scrape the bowl to make sure everything is mixed.
    • Use your fingertips to dimple center of dough back down, leaving outside crust higher and puffed. Crimp and secure edges if necessary, and press out any air bubbles if you see them.
    • Spoon and spread cream cheese mixture in an even layer in center of dough. Arrange the sliced apples slightly overlapping in two concentric circles. (You may have leftover slices. Eat’em on their own!)
    • In a small bowl, whisk together egg and water. Brush outer edge of dough with egg wash. Sprinkle pearl sugar along the crust.
    • Bake for 20 minutes. Rotate pan. If the crust is browning, cover it with foil. Bake for another 25 to 28 minutes. When the tart is done, the crust will be golden brown. The filling should be set around outside edges and slightly jiggly in center. An instant-read thermometer inserted in center should register at least 175-degrees.
    • Let cool in pan for 10 minutes. Using a small offset spatula, loosen edges of bread. Remove sides of springform pan. Let cool completely on pan base on a wire rack.
    • The tart can be enjoyed fresh after it cools. Leftovers should be stored in the fridge, but will be cloggy if eaten chilled. It’s best warmed with a short zap in the microwave, about 15-20 seconds; if it’s made too hot, the cream cheese melts! Leftovers can also be individually wrapped and frozen for later. Thaw in fridge.

    OM NOM NOM!

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      Bready or Not: Apple Sheet Cake

      Posted by on Mar 1, 2023 in apples, Blog, Bready or Not, breakfast, cake | Comments Off on Bready or Not: Apple Sheet Cake

      I’ve done a lot of different apple cakes. This Apple Sheet Cake is unique in that it’s 1) in a casserole dish, so can feed a lot of people, and 2) uses apple butter, diced fresh apple, diced dried apple, and cross-wise sliced fresh apples on top!

      Bready or Not: Apple Sheet Cake

      It probably goes without saying that this cake is loaded with apple flavor. There’s just enough batter to complement the fruit. Really, this is all about the apples.

      Bready or Not: Apple Sheet Cake

      I think the apple butter in particular carries a lot of weight here. It adds a touch more spice, but most of all it adds moist texture to the crumb.

      Bready or Not: Apple Sheet Cake

      Modified from a clipping for Applicious Sheet Cake.

      Bready or Not: Apple Sheet Cake

      This 13×9 apple cake brims with apples in many forms, and will feed a lot of people! The leftovers are also great to freeze.
      Course: Breakfast, Dessert, Snack
      Keyword: apple, cake
      Author: Beth Cato

      Equipment

      • 13×9 pan
      • aluminum foil
      • uneven spatula

      Ingredients

      Cake

      • 2 medium baking apples
      • 1/3 cup unsalted butter melted
      • 1 2/3 cup brown sugar packed
      • 1 cup apple butter
      • 2 large eggs room temperature
      • 2 teaspoons vanilla extract or vanilla bean paste
      • 1 2/3 cups all-purpose flour
      • 1 teaspoon baking powder
      • 1 teaspoon baking soda
      • 1/4 teaspoon salt
      • 1 cup dried apples finely chopped

      Icing

      • 1 Tablespoon unsalted butter melted
      • 1 Tablespoon maple syrup
      • 1/2 cup confectioners’ sugar
      • 1/4 teaspoon vanilla extract
      • 1 Tablespoon milk or half & half

      Instructions

      • Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray or butter. Set aside.
      • Peel, core, and shred or finely dice-up one apple. Thinly slice the other apple cross-wise, removing the seeds.
      • In a large bowl, mix together butter, brown sugar, apple butter, eggs, and vanilla. Add flour, baking powder, baking soda, and salt, scraping bottom of bowl to make sure everything is mixed. Fold in the shredded/diced fresh apple and the chopped dried apple. Spread batter in pan, using uneven spatula to level out. Arrange apple cross-sections over cake.
      • Bake for about 40 minutes. The middle should pass the toothpick test. Move to a wire rack.
      • Immediately mix glaze to go over hot cake. Drizzle it all over the top, using the back of a spoon or a pastry brush to distribute across surface. Cool completely to set the glaze, speeding process in fridge if desired.
      • Use foil to lift cake onto a cutting board to slice. Pieces can be individually wrapped and frozen for later, or will keep several days covered in the fridge. Eat cold or warmed slightly in microwave.

      OM NOM NOM!

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        Bready or Not: Double Apple Spice Cake

        Posted by on Feb 1, 2023 in apples, Blog, Bready or Not, cake | Comments Off on Bready or Not: Double Apple Spice Cake

        This Double Apple Spice Cake includes chopped apples in the batter and sliced apples prettily arranged on top. You’re pretty much guaranteed to get apple in every bite!

        Bready or Not: Double Apple Spice Cake

        I came across a version of this recipe promoted by Kerrygold Irish Butter. I thought it looked amazing, but I wanted to change it to a square pan for easier slicing and freezing and make a number of other little changes, too.

        Double Apple Spice Cake

        Instead of dusting the top with confectioners’ sugar, I decided to use a technique I also use for my Calvados Apple Galette: brushing honey across the top near the end of baking to add some sweetness and glisten.

        Double Apple Spice Cake

        This is really such a pretty cake. The spices are gentle, but present enough to boost the flavor of the apples.

        Modified from Kerrygold.

        Bready or Not: Double Apple Spice Cake

        This cake has a chopped apple in the batter and sliced apples beautifully arranged across the top. The perfect cake for apple-lovers! Modified from Kerrygold Butter.
        Course: Breakfast, Dessert, Snack
        Author: Beth Cato

        Equipment

        • 8×8 or 9×9 square pan
        • aluminum foil
        • nonstick spray
        • basting brush

        Ingredients

        • 3/4 cup brown sugar packed
        • 2 large eggs room temperature
        • 3/4 cup sour cream or full-fat Greek yogurt
        • 2 teaspoons pure vanilla extract
        • 8 ounces Kerrygold Salted Butter melted
        • 1 1/2 cups all-purpose flour
        • 1/2 teaspoon kosher salt
        • 1 1/2 teaspoons baking powder
        • 2 teaspoons ground cinnamon
        • 1/8 teaspoon ground cardamom
        • 1/2 teaspoon ground ginger
        • 1/4 teaspoon allspice
        • 3 medium baking apples like Pink Lady, Envy, Granny Smith, etc
        • 2 Tablespoons turbinado sugar
        • 1/3 cup honey

        Instructions

        • Preheat the oven to 350° F. Line an 8×8 or 9×9 square pan with aluminum foil and apply nonstick cooking spray.
        • Prepare the apples. Peel then dice up one of the apples. The other two, peel and slice thinly.
        • To a large bowl, add the brown sugar and eggs. Whisk for about a minute until thoroughly combined and creamy.
        • Add the sour cream/yogurt, pure vanilla extract, and melted butter. Whisk well.
        • In a separate medium size bowl, combine flour, kosher salt, baking powder, cinnamon, cardamom, ginger, and allspice.
        • Add the dry ingredients to the wet ingredients. Before the dry ingredients are fully incorporated, add the diced apples. Continue to fold in until no streaks of flour remain.
        • Pour batter into the prepared baking pan, then use an offset spatula to smooth it out. Shingle the thinly sliced apples on top. The sprinkle turbinado sugar all over the slices.
        • Bake for 35 minutes. Pull out the cake and brush on the honey across all of the nooks and crannies. Place the cake back in oven to bake for another 5 to 10 minutes, until the top is turning golden brown. The apples on top should be fork-tender with the center cake passing the toothpick test.
        • Let cool at least 30 minutes before slicing in. Store covered in the fridge. Cake can also be frozen for later enjoyment.

        OM NOM NOM!

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          Bready or Not: Sharlotka (Apple Cake)

          Posted by on Jun 15, 2022 in apples, Blog, Bready or Not, breakfast, cake, lemon | Comments Off on Bready or Not: Sharlotka (Apple Cake)

          As you might have noticed, I’ve been experimenting with many different kinds of apple cakes over the past while. This Sharlotka has a Russian name but British origins, because that’s the way of the world.

          Bready or Not: Sharlotka (Russian Apple Cake)

          I modified this from a recipe in Bake from Scratch’s October 2020 issue. There, they say the first Sharlotka was a very different kind of cake that was served for Czar Alexander during a London visit–and made by a French chef. Because of course.

          Bready or Not: Sharlotka (Russian Apple Cake)

          The cake that evolved after that became more of a basic apple cake. The batter is minimal, and beaten for a prolonged time to increase volume. It’s pretty much there to act like adhesive for the mélange of apples.

          Bready or Not: Sharlotka (Russian Apple Cake)

          The resulting cake is light and airy. The flavor of the apples really shines through.

          Bready or Not: Sharlotka (Russian Apple Cake)

          This cake is great for a breakfast, snack, or dessert. Eat it on its own, or with some ice cream.

          Bready or Not: Sharlotka (Russian Apple Cake)

          Bready or Not: Sharlotka (Apple Cake)

          This Sharlotka is more apple than cake. The batter asks as a mere adherence for the fruity, just-spiced goodness. Modified from Bake from Scratch October 2020.
          Course: Breakfast, Dessert, Snack
          Keyword: apple, cake, citrus, springform pan
          Author: Beth Cato

          Equipment

          • 9-inch springform pan
          • parchment paper
          • fine mesh sieve
          • offset spatula

          Ingredients

          • 4 medium apples such as Granny Smith, Ambrosia, Fuji, or Golden Delicious; go for a mix!
          • 1 cup plus 1 Tablespoon white sugar divided
          • 1 large orange or 1 large lemon zested and juiced
          • 4 large eggs room temperature
          • 1 1/2 teaspoons vanilla extract or vanilla bean paste
          • 3/4 teaspoon kosher salt
          • 1 1/4 cups all-purpose flour
          • 1 1/2 teaspoons baking powder
          • 1/2 teaspoon ground cinnamon
          • 1/4 teaspoon ground cardamom
          • confectioners’ sugar for dusting

          Instructions

          • Preheat oven at 350-degrees. Cut parchment to fit the bottom of the springform pan. Grease the pan, then place in parchment round, then spray that as well.
          • Peel and thinly slice the apples. In a big bowl, coat the apples with 1 Tablespoon white sugar, the citrus zest, and 2 teaspoons of fresh juice. Set aside.
          • In the bowl of a stand mixer with a whisk attachment, beat eggs, vanilla, salt, and remaining 1 cup of sugar at medium high speed for about 7 minutes. It should turn thick and pale, the batter forming ribbons when the whisk is lifted up. Remove bowl from mixer.
          • In a medium bowl, combine flour, baking powder, cinnamon, and cardamom. Use a fine-mesh sieve to sift the dry ingredients into the egg mix. Gently fold the flour in until it’s just combined and there are no white streaks.
          • Place half the apples in the prepared pan. Pour half the batter over them. Use an offset spatula to work the batter into nooks and crannies. Scatter the rest of the apples on top, followed by the rest of the batter. Again, use the spatula to spread the small amount of batter. For a couple minutes, thump the pan on the counter and tap the sides every now and then to cause bubbles to rise, smoothing batter again after.
          • Bake cake. Check it at 30 minutes to see if it is getting too brown; if so, cover it with foil. Continue baking 10 more minutes (40 total) then test the middle with a toothpick. If it comes out clean, the cake is done. Let it cool on a rack for 15 minutes before carefully releasing the sides of the pan.
          • Serve the cake warm, at room temperature, or cold from the fridge. Add a dusting of confectioners’ sugar on top for serving; if keeping cake for later, add fresh sugar each time, as it will gradually be absorbed. Store covered in the fridge or at room temperature.

          OM NOM NOM!

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            Bready or Not: Apple Shortcake

            Posted by on May 18, 2022 in apples, Blog, Bready or Not, breakfast, cake | Comments Off on Bready or Not: Apple Shortcake

            This Apple Shortcake is fussy to make, but the results are absolutely delicious!

            Bready or Not: Apple Shortcake

            I modified this from a recipe in Bake from Scratch, the September/October 2020 issue. There, they describe this style of shortcake as a New Zealand favorite.

            Bready or Not: Apple Shortcake

            Here in American, I grew up with strawberry shortcake (and loved the cartoon and toys for Strawberry Shortcake in my earliest years), and thought of fruit shortcakes as being simply made in individual portions. I was intrigued by this idea of it being like a cake and pie hybrid.

            Bready or Not: Apple Shortcake

            The most annoying thing about the recipe is that I found the dough to be quite sensitive–but this also might be an Arizona problem, as my kitchen year-round is hotter than many get. The good thing is that the recipe makes a lot of dough, so it’s easy to patch any tears or holes with a bit of the leftovers.

            Bready or Not: Apple Shortcake

            The baked shortcake is dense and delicious, with perfectly-spiced apples in a kind of shortbread sandwich.

            Bready or Not: Apple Shortcake

            The shortbread keeps okay at room temperature up to 2 days. If you’re feeding a small crowd, no prob–cut it into individual pieces, encase in plastic wrap, and freeze. It keeps fantastically that way.

            Modified a lot from Bake from Scratch, September/October 2020 issue.

            Bready or Not: Apple Shortcake

            This recipe is delicious, though is time-consuming to assemble. It helps to break the recipe into two days: make the shortcake crust, then later make the entire cake. The shortcake is best eaten within two days, but keeps very well frozen in slices.
            Course: Breakfast, Dessert, Snack
            Keyword: apple, cake
            Author: Beth Cato

            Equipment

            • food processor
            • food scale
            • 9×9 pan
            • Rolling Pin
            • pastry brush

            Ingredients

            • 4 cups all-purpose flour plus more for rolling
            • 1 cup plus 3 Tablespoons white sugar divided
            • 1 3/4 teaspoons baking powder
            • 1 1/4 teaspoons plus 1/8 teaspoons kosher salt divided
            • 1 cup cold unsalted butter
            • 3 large eggs divided
            • 3/4 teaspoons almond extract
            • 1/2 teaspoon vanilla extract
            • 3 large apples such as Granny Smith and Pink Lady
            • 1 lemon zested and juiced
            • 2 teaspoons corn starch
            • 1 teaspoon ground cinnamon
            • turbinado sugar optional to sprinkle on top

            Instructions

            Make the crust

            • In the bowl of a food processor, pour in the flour, 1 cup sugar, baking powder, and 1 1/4 teaspoons salt, then pulse until combined. Cut the butter into cubes and add to the bowl, pulsing until the mixture resembles coarse crumbs. Add 2 eggs and the extracts. Pulse to bring the dough together so that it's moist but not sticky; if it doesn't come together, add a small amount of water and pulse more.
            • Turn out the dough to press it together. Use a food scale to weigh the dough and divide it in two. Wrap each piece with plastic wrap. Chill in fridge for at least 30 minutes, or up to a few days.

            Assemble the shortcake

            • Preheat oven at 350-degrees. Let the dough stand at room temperature for about 10 minutes. Sprinkle flour on a flat surface and roll out one portion of dough to make a 13-inch square. Set the pan on top as a guide to cut an even 9×9 square.
            • Line pan with foil and apply nonstick spray. Place cut square inside. It’s okay if it tears as its being moved–patch it with fingertips. Pat the leftover dough up the sides of the pan to completely cover, sealing the edges together along the bottom and at the corners. Chill pan during the next step.
            • Peel the apples and cut into quarter-inch slices, placing them in a large bowl. Add the lemon zest and 2 teaspoons of juice. Stir to coat apples. Add the cornstarch, cinnamon, remaining 3 Tablespoons sugar, and last bit of salt. Toss everything together, coating the apples. Spread the apples evenly across the bottom of the pan.
            • Roll out remaining dough to make a 10-inch square to completely cover the top of the apples. Press overlapping edges to seal together, trimming dough if needed. Lightly beat the remaining egg then brush it over the top crust. Use a fork to poke the crust all over to create vents. If desired, sprinkle turbinado sugar across the crust.
            • Bake until crust is golden brown, about 50 minutes to 1 hour. The apples should be tender if poked with a toothpick. Let cool in pan for at least an hour. Use foil to lift shortcake onto a cutting board for easy slicing.
            • Store cake in sealed container at room temperature for up to 2 days. It can also be cut into individual slices and frozen for later enjoyment.

            OM NOM NOM!

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