Caramel Apple Pecan Shortcakes

Sweet caramel and tart apples layered in a pecan-studded biscuit for a fabulous fall take on the classic shortcake in these Caramel Apple Pecan Shortcakes.

Decadent and Delicious

Get ready for the most satisfying flavors and textures in one delicious treat. These Caramel Apple Pecan Shortcakes are the season’s best. Lightly sweetened biscuits studded with crunchy pecans complement the sweet caramel apples perfectly. The whipped topping and toasted pecans just brings it all together so fantastically! Dig in and enjoy every decadent bite!

Fall’s Finest!

I love caramel apples, especially in the fall! Chewy caramel surrounding a crisp tart apple coated in lots of toasted pecans just screams fall and makes me even more motivated to eat my apple a day. If you haven’t tried them, my Caramel Apple Cupcakes are delicious take on this fall favorite.

These shortcakes are another easy-to-eat take that answers my caramel apple craving! Rather than dipping the apples, I decided to slice ‘em and sauté ‘em in the caramel as a topping for these tender pecan-studded biscuits served shortcake-style.

They’re simple to make yet sweet and spectacular to eat and serve. And the pecan biscuits are so soft and tender, you could absolutely enjoy them on their own.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• All-purpose flour: gives the biscuits their shape and crumb. You can use a 1:1 gluten free all-purpose flour or even whole wheat flour, if desired.
• Granulated sugar: sweetness that helps with texture, browning and moisture retention in the biscuits.
• Baking powder: the leavening agent that makes the biscuits rise and stay tender.
• Ground cinnamon: adds warmth and ties the biscuits to the apple-caramel flavor.
• Kosher salt: balances the sweetness and sharpens the overall flavor. Table salt will actually pack a saltier punch than Kosher salt so if you only have table salt, adjust accordingly.
• Unsalted butter: cold butter gets cut into the flour to create little pockets of fat that melt as the biscuits bake, giving them flaky and tender layers. If you use salted butter, you might consider using less salt in the recipe as it will affect the sweetness of the scones.
• Heavy cream: adds moisture and richness. The fat content helps the biscuits stay rich and soft inside rather than dry. Also used for brushing the biscuits to anchor the sparkling sugar to create the sweet, crunchy outside.
• Vanilla extract: complements the cinnamon and butter with a warm, sweet aroma in the biscuits.
• Sparkling or crystallized white sugar (for sprinkling): crunchy, sweet topping that makes the biscuits feel special.
• Chopped pecans: add delicious crunch to the biscuits as well as for toasting and topping the shortcakes.
• Granny smith apples (sliced): firm, tart apples that hold up to sautéing and balance out the sweetness of the other ingredients. You can use Honeycrisp or Pink Lady apples, if desired.
• Prepared homemade caramel sauce or caramel topping: adds the perfect finishing touch.
• Whipped topping or homemade whipped cream, for serving

Supplies:

• Baking sheet
• Parchment paper
• Large mixing bowl
• Whisk
• Pastry blender
• Shallow saucepan
• Small bowl
• Silicon food brush

How to Make Caramel Apple Pecan Shortcakes

• Preheat 425°F. Line a baking sheet with parchment paper and set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
• Cut in the butter with a pastry blender or two knives in opposite directions.
• Add the pecans.

• Stir until evenly distributed.
• Make a well in the center and add 1 cup heavy cream and vanilla.
• Stir with a wooden spoon or your hands until well combined.
• Divide batter into 8 rustic biscuits.
• Place a few inches apart on the prepared baking sheet.

• Brush biscuits with remaining heavy cream and sprinkle each one with a pinch of sparkling or crystallized white sugar. Bake for 15-18 minutes or until biscuits start to turn golden brown and crisp on the outside. Let cool completely.
• Meanwhile, place the other 1/2 cup chopped pecans in a shallow saucepan and toast over medium-low heat for a few minutes until lightly toasted. Remove to a bowl to cool.
• Add 1/2 cup caramel topping to the hot saucepan.

• Stir in the apple slices and let sauté until tender, about 10 minutes.

• Slice each biscuit in half and place the bottom half on a serving plate. Spoon some apples and a little warm sauce onto the bottom half of the biscuit.
• Drizzle with some caramel sauce/topping and top the apples with a spoonful of whipped topping.
• Place the top of the biscuit on the whipped topping and top with a few more apples and some more whipped topping, if desired. Sprinkle with a few of the toasted pecans.

Storage

Once assembled, the shortcakes are best eaten immediately. However, you can store the biscuits, apple caramel mixture and whipped topping individually and assemble when ready.

Store biscuits in an airtight container at room temperature for up to 2 days. They can also be stored in the refrigerator for up to a week or in the freezer for up to one month. 

To reheat from the refrigerator, place in a 300°F oven for about 5 minutes to crisp and heat all the way through. To reheat from the freezer, let the biscuits defrost, unsealed, at room temperature and then place in a 300°F oven for about 5 minutes or until crisp and warm all the way through. You could also reheat scones in a toaster oven.

Store whipped cream in a sealed container in the refrigerator. It should hold its whip and taste for about 2 days.

Store prepared apples in an airtight container in the refrigerator for up to three days. Reheat in a saucepan over medium-low heat until heated through.

If you make my Caramel Apple Pecan Shortcakes, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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