Desserts/Oatmeal Spiced Shortcake with Cherries and Plumbs
Serves: 12
Active Time: 40 minutes
Total Time: 1 hour 5 minutes
From: Better Homes and Gardens June 2011
Ingredients
4 cups Fresh sweet cherries (filling)
3 each ripe plums, halved, pitted, and cut into 1/4-inch-thick slices ( filling)
2 tablespoons sugar (filling)
1/2 teaspoon ground cinnamon (topping)
1 1/2 tablespoons sugar (topping)
1 tablespoon old-fashioned oats (not quick-cooking) (topping)
1 3/4 cups all-purpose flour (shortcakes)
1 cup old-fashioned oats (not quick-cooking) (shortcakes)
5 tablespoons sugar (shortcakes)
1 tablespoon Baking powder (shortcakes)
1/2 teaspoon baking soda (shortcakes)
1/4 teaspoon salt (shortcakes)
1 teaspoon ground cinnamon (shortcakes)
1/2 teaspoon ground or freshly grated nutmeg (shortcakes)
1/2 cup ( 1 stick) chilled unsalted butter cut into small pieces (shortcakes)
1 egg, lightly beaten (shortcakes)
2/3 cup low-fat or nonfat buttermilk (shortcakes)
1 teaspoon vanilla extract (shortcakes)
3 cups whipped cream
Directions
Step 1
Make the fruit filling. Working over a bowl to catch the juices, cut cherries in half, removing the pits; then add cherries to the bowl. Add plums and sugar and stir. Let sit at room temperature for 30 to 60 minutes forthe fruits to release their juices. May be prepared 1 day in advance and stored, refrigerated.
Step 2
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Step 3
Prepare the topping. In a small bowl, stir together cinnamon, sugar, and oats. Set aside.
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Step 7
Assemble the shortcakes. Split the biscuits in half horizontally using a serrated knife. On the bottom half of each biscuit, spoon about 1/3 cup of the fruit and juices, add a dollop of whipped cream, and cover with the top half ofthe biscuit. Serve immediately.
