Summertime goes by all too quickly for those of us in Vermont.
This past year, we enjoyed snow into May. Cold days started returning in mid-August, and (would you believe it) our first official frost happened with four days still left of summer – it wasn’t even over yet!
As much as we appreciate and are thankful for our five seasons (mustn’t forget our unofficial mud season!), it’s always a little bittersweet when we blink our eyes and it’s September already.
“If you don’t like the weather in New England now, just wait a few minutes.” – Samuel Clemens, a.k.a Mark Twain.
Summer may be over earlier than planned, but we often wears shorts and sandals until the first snow flies anyway. Though Mother Nature typically opts for immediate or early change (right, Mr. Twain?), we’re very gradual in our acceptance.
Bullheaded, stubborn, call it what you will, we New Englanders don’t move on to fall until we’re good and ready.
I love to tell people about my dad. He wears shorts all year ’round unless he’s forced to throw on pants for a formal occasion. No kidding. He’s so well-known for his attire, most people in the county will point and stare if they happen to notice his shins aren’t showing. My fondest memory is of him pulling a groomer behind the snowmobile: -5°F not including the wind chill, wearing a snowmobile jacket, furry rabbit hat, and his favorite beat-up cotton shorts – a big ol’ grin poking through his icicle beard. He’s the extreme example of this special brand of stubborn.
Anyway, gone are the days of freshly picked strawberries topping our shortcake biscuits, enjoyed in the late-afternoon sunshine on the freshly cut lawn.
Gone… but not forgotten. In fact, I’d like to eat fruit-topped biscuits all year long. Stubborn as I am, I do believe I will! Pumpkin-spiced shortcakes, with a generous portion of warm and gooey apple filling in the middle? Please and thank you! Topped with mountains of whipped cream, of course.
In a separate bowl (or measuring cup), mix together 1 cup pumpkin purée, 2 tablespoons heavy cream, and 1 tablespoon vanilla.
Make a well in the flour/sugar mixture. Pour the pumpkin mixture into the well and stir until everything comes together.
It will look a little wet, but don’t freak out and add more flour. Pumpkin is quite moist, so these will be more tender than typical shortcakes.
Using a muffin scoop or 1/4-cup measure, scoop the dough onto the prepared baking sheet, leaving at least 1″ space in between each shortcake.
Bake the shortcakes for 14 to 16 minutes, until they’re golden brown.
Place 4 cups diced, cored, unpeeled apples in a microwave-safe bowl. Add 1/4 cup sugar, 2 tablespoons softened butter, 1 tablespoon apple pie spice, and 1/8 teaspoon salt, and toss together until evenly coated.
Microwave in 1-minute bursts until the apples are slightly softened; it should take about 5 minutes. They’ll cook down a bit, as you can tell by the pictures.
Care to make your apples on the stove-top? Easy enough. Simply melt the butter in a medium-sized pan over medium heat. Add in the apples, sugar, spice, and salt, combine, and cook over low to medium heat until the apples are slightly softened, about 5 minutes.
Time to assemble, so we can get to eating!
Top each bottom half with 1/4 cup apple filling and a plop of whipped cream. Add the top half, and finish with another scoop of whipped cream, if you’re feeling naughty.
My recommendation for this dessert is to grab a bowl, throw on your favorite shorts, find some sunshine, and enjoy. When you’re in the kitchen, it can be any season your imagination desires!
Read, make, review (please), and enjoy our recipe for Spiced Pumpkin Shortcakes with Apple Filling. Nutritional information is included.
Print just the recipe.