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Grandma’s Recipe – Apple Shortcake

Biscuits· Desserts· Slices· Sweet Recipes

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Absolutely delicious Apple Shortcake from my Grandma, so incredibly simple, you will love this one! 

Published March 19, 2024, Updated April 5, 2024

Plate of sliced Apple Shortcake

 

I was blessed to know my wonderful Grandma into my early 20′s until she passed from Cancer. She was a Wife to a Sheep Farmer, a Mother to seven, a Grandma to 21 and by now would be a Great Grandma to lots & lots of Great Grandchildren!

And of course a very good baker. 

Words Apple Shortcake written in flour on the bench

 

She was very special to me and some of the fondest memories I have of her are baking and preparing meals for her family & grandchildren and I am delighted to have many of her recipes, passed on by my Mum who was her eldest daughter.

Perfectly baked Dish of Apple Shortcake

 

This recipe is incredibly simple, believe me! Making the pastry is quick and easy, you simply need to chill the dough to ensure it is ready to roll out and create the perfect soft crust you have come to love in a shortcake.

How to make shortcrust pastry.

 

The filling I use is simply canned apple pie filling, but you can easily used a homemade apple pie filling – this one is lovely – Apple Pie Filling

Once you have chilled the dough you simply roll out some of it to form the base of the slice. I like to use a glass bottomed dish so that I can make sure the bottom of the pie is browned. However use what you have. 

Rolled out Sweet Shortcrust Pastry

 

I like to add cinnamon and sugar on top of the base also, however if you have included this in your pie filling leave this step out. Then you simply add your apple pie filling then cover with the remaining dough. 

Apple Pie filling in shortcake

 

Finally you pierce the top of the pie with a fork and bake until golden brown, at this stage I check the bottom of the shortcake through the glass base, however if using a standard slice tin if the top is golden brown you will be fine. 

Allow to cool in the dish to make it easier to slice. A top tip is to not store this in an airtight container, it will go soft. I tend to leave  mine out overnight in the dish I made it in covered in a tea towel and it is perfect the next day.

You are welcome of course to store it in an airtight container in the fridge but it may go mushy! 

Just A Mums Grandma's Apple Shortcake

 

This is such a yummy recipe – so light and really easy to make. It is one of my favourites and I am sure it will become one of yours too!

If you love the look of this one be sure to check out this recipe as a pie – same ingredients, served with ice cream or cream it is a divine dessert 

Grandma’s Apple Pie

Just A Mums Apple Pie

Grandma’s Apple Pie

 

Onto the recipe for Grandma’s Apple Shortcake  

Grandma's Recipe - Apple Shortcake

Grandma's Recipe - Apple Shortcake

Yield: 16
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour 15 minutes

Delicious Apple Shortcake, the one you remember from your childhood

Ingredients

  • 170 grams Butter, room temperature
  • 1 Cup White Sugar (205 grams)
  • 2 Eggs, medium
  • 1 teaspoon Baking Soda *
  • 3 Cups Plain White Flour (450 grams)
  • 2 teaspoon Cream of Tarter* (can replace with 3 teaspoons of baking powder, omit BOTH the baking soda and cream of tarter if you do this)
  • pinch of Salt
  • Apple Filling - I use a pre-prepared can of Apple Pie Filling (420 grams) or use fresh or stewed apple.
  • *If you do not have cream of tarter simply replace both the baking soda and cream of tarter with 3 teaspoons of baking powder

Instructions

  1. In a food mixer add the butter and the sugar and whip in a food mixer until pale and creamy, approximately 4 minutes.
  2. Add eggs and blend well
  3. Sift in the baking soda, flour and cream of tarter* and combine until the dough comes away from the side of the bowl.
  4. Gently knead into a ball and fridge in plastic wrap for 30 minutes (at least)
  5. Preheat Oven to 180ºC Bake (355ºF).
  6. Grease a 23 or 25 x 25 cm baking tin
  7. Work the cold dough slightly to create a pliable dough
  8. Roll out half of the dough on a well floured bench into desired shape and using rolling pin to carefully transfer the dough to the prepared greased dish and gently press in - trim off excess if needed.
  9. Sprinkle a small amount of white sugar and cinnamon onto the dough and then spoon the apple mixture onto the base.
  10. Repeat with the remaining dough - roll and gently lay on top of the apple mixture then gently press down - trim the edges until they are tidy.
  11. Feel free to make a pretty pattern or simple marks with a fork for added effect
  12. Cook for 25-30 minutes until golden brown on top.
  13. The most important aspect of cooking times for this recipe is that the bottom is cooked well - which is why I like to use a clear glass baking dish - the bottom needs to begin to brown. So if in doubt give it a few minutes longer so that it does not fall apart when you slice it.
  14. Remove from oven and allow to cool before slicing into squares, dust with icing sugar to serve.
  15. Enjoy!

Notes

IMPORTANT NOTE: If you store this in an airtight container it will go soft! I found this out the hard way. What I do is if I make it the day before I simply leave it in the slice dish with a tea towel over the top then slice just before I am ready to serve it. It is beautiful like this or served the same day. If you wish to keep it longer do pop it in an airtight container if you like, but be aware it will go soft, but still taste delicious!

PLEASE NOTE

My cup measurements are 250ml, my Tablespoon is 15 ml - be sure if using an online conversion tool to specify the ingredient you are converting

Cream of Tarter

*If you do not have cream of tarter simply replace both the baking soda and cream of tarter with 3 teaspoons of baking powder

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 252Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 43mgSodium: 520mgCarbohydrates: 37gFiber: 1gSugar: 16gProtein: 3g

JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

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© justamumnz
Cuisine: New Zealand / Category: Slices

Thank you for stopping by to check out my recipe, if you are not already be sure to follow me on Facebook or Instagram and have a good look around the blog for other recipes!

Happy Baking

Anna 

 

 

Comments

  1. Maggie says

    Always loved apple shortcake at home but recall my mother used to freeze it once we’d left home so we could have some – have you frozen it? Any hints

    Reply

    • justamumnz says

      I have not tried to freeze it myself. At worst case it may be a bit soft when thawing. But if I were to freeze it I would cool it on the bench, then carefully wrap it well in plastic wrap, then place in an airtight container or foil, then freeze, up to 3 months. When it comes time to thaw it, uncover it and place it on a wire rack or plate at room temperature so that it has time to dry as it cools.

      Reply

  3. Trish Voelkerling says

    If I wanted to substitute the apple with peaches what would you suggest. Or even with Aoricots?

    Reply

  6. Melanie says

    That brings back fond memories. Can you tell me if the flour could be replaced with Gluten Free flour as a straight swap? Hope the holiday is going well.

    Reply

    • justamumnz says

      Yes I believe you can, just don’t overwork the dough. But please let me know how you get on

      Reply

  7. Roger Griffiths says

    Great recipe, I made mine with 2 very large Granny Smiths and six large feijoa all sliced thinly. It turned out perfect. The bulk going to Good Bitches Baking charity who will pass on to Rainbow hospice in Hamilton. It made so much that we got to taste some too and it is delicious. Love your recipes…

    Reply

  10. Sage says

    So delicious! My son and I love everything apple, so this shortcake Is delicious especially with added cinnamon.
    Turned out much better than I anticipated.

    Reply

  11. BA Hayes says

    Many years ago I tried making this and could never get the top on so I gave up. Made it using the apple recipe supplied and nailed it. Its a winner with the hubby and first of family to visit.

    Reply

  13. Tanya says

    I love this recipe, I make it so often for my husband. I make it with tinned plums, halved with a small sprinkle of raw brown sugar over the plums, and instead of rolling out dough on top (or patterns) I just pop a layer of that dough crumbled – so you can still see the deep purple Doris plums underneath. It’s a winner this recipe, thanks so much!

    Reply

  14. Jamie says

    Amazing recipe! I also used the stewed apple recipe as my tree is going insane. Made a double batch and it was super easy. Have lots to be able to isolating friends and family x

    Reply

  16. Karen says

    This is delicious and oh so easy to make! Even my young adult son loves it and often requests it.

    Reply

  17. Samantha says

    I am a sucker for apple desserts, which is just as well because we always seem to have an over abundance of apples, I am looking forward to trying this one! <3

    Reply

  18. lisa says

    Hi making this tomorrow you bake the base before putting on the apples then the top and bake again to cook the top slightly. My nana made this it was super soft to eat but still held together Thats how she did it i think what do you think 🙂

    Reply

    • justamumnz says

      Hi, we bake the whole thing together, till its golden brown top and bottom (why I sometimes use a glass dish) and it’s delicious ? If you try the other way let me know how it goes! ?

      Reply

      • lisa says

        Thanks and cool i will try it tomorrow the chessey muffins are delish made them today they were a treat to my friend from canada, YUm mite go eat one now 🙂

      • justamumnz says

        Wonderful! Let me know how you get on and glad you liked the muffins! 😀

  19. susan says

    Love your recipe…..but i can’t find alot of the ingredients that you use 🙁
    Cream of tartar for example, what could i use to replace it?
    Thankyou Susan

    Reply

    • justamumnz says

      Good question! You can remove the baking soda and cream of tarter and replace with 3 teaspoons of baking powder. It can slightly change the final product but I do this often and rarely notice! ?

      Reply

  20. spoonsmum says

    My mum made apple shortcake often as a Sunday treat she didn’t have a recipe but this is the closest I have found
    Thankyou

    Reply

  23. Kerry says

    If I were to use fresh Apple’s what would the preparation process be and what quantities? Thank you

    Reply

    • justamumnz says

      Hi Kerry, thank you for your question. There are two options, you can simply thinly slice some uncooked apples and lay them on the pastry with the sugar, cinnamon mix over the top. Or if you wish to prepare stewed apple I would follow this basic guideline, approx. 5 apples, a mix of types or cooking apples great, peel & slice or dice apples, then add to a saucepan with 3 Tablespoons of sugar and a little water (tsp) to stop the apples burning and sticking to the pot. Begin to gently heat the apples for approx. 4-5 minutes until they begin to soften – you do not want the apples to become too wet for this recipe. Then once cooled add them to the pastry – you can store this apple mixture in the fridge for up to a week. Hope this helps! Anna 🙂

      Reply

  26. Rebecca says

    What an awesome dessert! Your grandma sounds like she was a really cool lady–it seems like grandmas always have the best recipes :).

    Reply

  28. Annie says

    sounds so yummy grt for my visitors in the weekend. Great other recipes, glad I found this site, thk u!!

    Reply

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