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.
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! 😉
I’m in full-time fall mode right now and I’ve been craving caramel apples like crazy! Rather than dipping the apples this time, I decided to slice ‘em and sauté ‘em in the caramel as a topping for these tender pecan-studded biscuits served shortcake-style.
And they turned out amazing! Everything about these “shortcakes” had me so excited to dig in and enjoy every decadent bite! The lightly sweetened biscuits are the perfect compliment to the sweet caramel apples. The whipped topping and toasted pecans just brings it all together so fantastically!
They’re simple to make yet sweet and spectacular to eat and serve.
You’ll start by baking the biscuits…
Then you’ll slice and sauté the apples in the caramel…
When you’re ready to serve, just spoon some apples on a biscuit and top it all off with some more caramel, a little whipped topping and a few toasted pecans.
THIS is fall, y’all!
Enjoy!
xoxo,
Caramel Apple Pecan Shortcakes
- Prep Time: 20 mins
- Cook Time: 18 mins
- Total Time: 38 mins
- Yield: 8
- Category: Dessert
Description
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.
Ingredients
Biscuits:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup cold unsalted butter, sliced
- 1/2 cup chopped pecans
- 1–1/4 cup heavy cream, divided
- 1/2 teaspoon vanilla
- Sparkling or crystallized white sugar, for sprinkling
Apples:
- 1/2 cup chopped pecans, for toasting
- 4 granny smith apples, sliced
- 1/2 cup prepared caramel sauce or caramel topping
Other Ingredients:
- 1/2 cup prepared caramel sauce or caramel topping
- whipped topping, for serving
Instructions
- 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. Stir in the pecans 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 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.
