Blackberry Walnut and Apple Shortcake
Indulge in the rustic charm of a Blackberry Walnut and Apple Shortcake, a dessert that beautifully balances tart, sweet, and nutty flavors. This recipe combines tender, buttery shortcakes with a luscious fruit filling of juicy blackberries, caramelized apples, and a hint of cinnamon, all topped off with the crunch of toasted walnuts. The shortcakes, made from scratch, boast a golden, flaky texture thanks to cold butter and a rich cream-and-egg blend. The warm fruit mixture is brightened with a splash of lemon juice and a touch of vanilla, making every bite a burst of seasonal goodness. Perfect for cozy gatherings or a special treat, this dessert comes together in under an hour and can be elevated further with a dollop of whipped cream. Whether you’re looking for a fall-inspired recipe or a crowd-pleasing showstopper, this shortcake is sure to impress.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 0.75 cup Heavy cream
- 1 Egg (large)
- 2 cups Blackberries (fresh or frozen)
- 2 large Apples (peeled, cored, and diced)
- 0.33 cup Brown sugar
- 0.5 teaspoon Cinnamon
- 1 tablespoon Lemon juice
- 0.5 cup Walnuts (chopped)
- 1 teaspoon Vanilla extract
- 1 cup Whipped cream (optional)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Cut the cold butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate small bowl, whisk together the heavy cream and egg. Gradually add the wet mixture to the dry ingredients, mixing just until a dough forms.
Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle. Use a round cutter to cut out shortcakes, and place them on the prepared baking sheet.
Bake the shortcakes in the preheated oven for 15–18 minutes or until golden brown. Let them cool on a wire rack.
While the shortcakes bake, prepare the fruit filling. In a medium saucepan over medium heat, combine the blackberries, apples, brown sugar, cinnamon, and lemon juice.
Cook the mixture for 8–10 minutes, stirring occasionally, until the fruit is softened and the juices have thickened slightly.
Remove the saucepan from heat and stir in the walnuts and vanilla extract. Set aside to cool slightly.
To assemble, slice the shortcakes in half horizontally. Spoon some of the fruit and walnut mixture onto the bottom half of each shortcake.
Top with whipped cream, if desired, and then place the other half of the shortcake on top.
Serve immediately and enjoy this decadent dessert!
Nutrition Facts
Calories |
748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 473 mg | 21% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 32.8 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 354 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
