It’s the last day of August, which in my mind means it’s pretty much the last day of summer. Once September hits, it’s fall in my mind.
So today, a day of transition, I’ll be eating ice cream for dessert (the ultimate summer dessert, right?) and dreaming of all the pumpkin and apple treats that are in my future.
Oh and THIS apple dessert that is in my past. But will absolutely be in my future, too. I mean, caramel apple shortcake. I can’t go through fall without making this AT LEAST 3 more times. Why? Well let’s count the ways I love this dessert.
For one, cinnamon and clove spiced apples. Just the smell of them sauteeing in ALL THE BUTTER made my heart pitter patter. Then I tasted them and died a little. So good.
Then there’s the cream biscuits which were not only SO easy, thanks to my good ‘ol friend King Arthur’s self rising flour, but basically little fluffy biscuits of heaven.
And you can’t forget the whipped cream on top. You just can’t. Because every bite of this shortcake needs to have a little piece of biscuit, a slice of apple, and a huge dollop of whipped cream. I mean, I reloaded my shortcakes with whipped cream at least four times while eating it and I’m not ashamed to say it. Oh and you can totally use whipped cream from a can or (gasp!) Cool Whip if you please.
And lastly, this recipe is TOTALLY able to be made ahead of time. You can make the biscuits, apples, AND whipped cream all in advance, and then when it comes time to serve, just heat up the apples either on the stovetop or in the microwave, and put it all together. Autumn is served!
If you’re looking for more ways to bake with apples, check out my roundup of over 40 Apple Recipes from last week!
- For the shortcakes:
- 2 cups self-rising flour I used King Arthur Unbleached Self Rising Flour
- 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
- 2 tablespoons butter melted, for brushing on top
- coarse sugar for topping
- For the caramel apples:
- 4 tablespoons unsalted butter
- 2 Granny Smith apples peeled, cored, and sliced
- 1 Pink Lady apple peeled, cored, and sliced
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- For the whipped cream:
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- Preheat oven to 425 degrees F.
- Line baking sheet with parchment paper.
- In large bowl, combine flour and sugar, stirring to combine.
- Make a well in the flour and sugar mixture and pour in the cream and vanilla.
- Stir to mix everything together.
- If your mixture is still pretty sticky, add a couple more tablespoons of flour.
- Place the dough on a well-floured surface and sprinkle the top with a little flour.
- Fold the dough over several times and then pat it into approximately a 7" round that is 1/2" thick.
- Use a 2 1/4" biscuit cutter to cut rounds. I dipped mine in flour before cutting each one so they wouldn't stick.
- *Note: you will get around 9 biscuits from this dough.
- Place biscuits onto prepared baking sheet.
- Brush the tops of the biscuits with melted butter and then sprinkle with coarse sugar.
- Bake in preheated oven for 12-16 minutes, until golden brown.
- Let cool.
- To make the apples:
- Melt butter in large skillet over medium heat.
- Add apples and cook for 7-10 minutes, until they are softened, stirring often.
- Add sugar, vanilla, cinnamon, cloves, and salt, and cook another 5 minutes, until mixture is slightly thickened.
- To make the whipped cream:
- Combine whipping cream and powdered sugar in large bowl.
- Beat with electric mixer on high until medium peaks form.
- To assemble:
- Slice each biscuit in half.
- Top with approximately 1/2 cup of the apples and drizzle with extra sauce.
- Top with second half of the biscuit, and then dollop with whipped cream.
- Serve and enjoy!