Whole Grain Nutty Shortcake with Tart Apple Topping
2 ¼ cups all-purpose flour
½ c. whole grain wheat flour
¼ cup quick cooking oatmeal
½ cup light brown sugar, firmly packed
2 teaspoon baking powder
1 teaspoon salt
¼ teaspoon ground nutmeg
½ cup butter, cut into small pieces
½ cup coarsely chopped pecans
3/4 cup milk
½ cup brown sugar
2 tablespoon cornstarch
1 tsp ground cinnamon
¼ tsp salt
1 ½ c apple cider or apple juice
5 cups tart apples; peeled, cored, quartered and sliced
Heat the oven to 425 degrees F. Combine the flours, brown sugar, oatmeal, baking powder, salt, and nutmeg and stir to combine. Cut in butter using a pastry blender or two knives. Stir in the pecans. In a separate bowl, whisk together egg and milk. Add milk mixture to flour mixture and stir until blended; beat for one minute. Divide dough in half and into two greased 9-inch pie pans. Bake in the preheated oven for 15 to 20 minutes, or until lightly browned and slightly firm to the touch.
While the shortcake is baking, make the topping. Combine the brown sugar, cornstarch, cinnamon and salt in a large saucepan. Stir in the cider and cook over medium high heat until the sauce is clear and thickened. Turn the heat down to medium, then add the apples. Cover and let simmer until the apples are tender. Spoon half of the apple mixture over each shortcake layer (you may serve them individually or stacked.) Serve warm with whipped cream and toasted pecans for a garnish.
NOTE: You can cut the shortcake into smaller pieces and spoon the apple mixture on top for individual servings, using small bowls or small dessert plates.