It's September, and that means something very exciting: apples!!! When I dreamed up this Caramel Apple Shortcake I got to work on it *immediately!*
This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.
This Caramel Apple Shortcake has cornmeal buttermilk biscuits topped with caramel baked apples, cinnamon-cardamom whipped cream, and homemade salted caramel sauce! This unique dessert is so cozy and delicious!
If you enjoy this recipe, check out the posts for my Caramel Apple Cookies, Caramel Apple Angel Food Cake, and Apple Crisp Macchiato Bars!
Jump to:
Ingredients
The ingredient list looks long when the recipe has four separate components! Rest assured, all the ingredients are easy to find, and you may have many of them in your pantry already. The ingredient amounts and instructions can be found in the recipe card below!
Salted Caramel Sauce Ingredients
- Sugar - For sweetness, and the main flavor once it caramelizes.
- Unsalted Butter - For flavor, richness, and to help make the caramel pourable. Unsalted so that you know how much salt you're adding to the recipe.
- Heavy (Whipping) Cream - For moisture and richness. Helps to make the caramel pourable.
- Fleur de Sel - The salt in the salted caramel! You can change the amount to your taste. I use fleur de sel, but any flaky sea salt will do.
Biscuit Ingredients
- Flour - Provides structure for the biscuits. I used all-purpose flour.
- Cornmeal - Lends flavor and a light texture to the biscuits. Using fine cornmeal will keep your biscuits from being gritty.
- Sugar - For sweetness and keeping the biscuits moist.
- Baking Powder & Baking Soda - For leavening.
- Salt - To enhance and balance the flavors of the biscuits.
- Unsalted Butter - For moisture, richness, and a flaky texture. Unsalted so that you control the amount of salt in the recipe.
- Buttermilk - I do suggest that you use the buttermilk listed in the recipe for the most tender biscuits! That said, you can make a quick substitution with milk and vinegar or lemon juice if you don’t have it on-hand (more info in the recipe notes!).
- Honey - For sweetness and moisture.
Baked Caramel Apples Ingredients
- Apples - I used a mix of gala and granny smith apples, but you can use whatever kind of apples you prefer! I peeled mine, but you can skip that step if you prefer.
- Lemon Juice - Adds moisture and a bit of tartness to the apples. Also helps to keep the apples from browning, but that's not a large concern since you're baking them anyway.
- Sugar - For sweetness.
- Flour - To help thicken the juices released from the apples as they bake.
- Ground Cinnamon - For flavor.
- Salt - To balance and enhance the flavors of the apples.
- Salted Caramel Sauce (from above) - For flavor.
Whipped Cream Ingredients
- Heavy (Whipping) Cream - Can't make whipped cream without it! 😀
- Powdered Sugar - For sweetness. I prefer using powdered sugar because it dissolves so well, and because the small amount of cornstarch in powdered sugar helps the whipped cream to hold its shape for longer
- Ground Cinnamon & Cardamom - For flavor.
Instructions
Just a few simple steps and you're on your way to delicious Caramel Apple Shortcake! This will give you the gist, but for complete instructions, check out the recipe card below!
Making Homemade Salted Caramel Sauce
I la-love homemade salted caramel sauce! This recipe is completely delicious, and makes enough caramel that you’ll have leftovers to drizzle over your shortcakes (a must)! All that said, you can opt for a store-bought salted caramel sauce and it will still be completely delicious!
This recipe uses the dry method, which is my favorite way to make caramel. You just pour sugar into a saucepan and keep on whisking as the sugar melts. It will clump and you'll think you're doing it all wrong. You're not, I promise!
- Pour sugar into a medium saucepan over medium-high heat. Whisk, and keep whisking, as sugar melts.
- Once sugar is melted, stop whisking and let sugar cook until it is deep amber in color. *Carefully* add butter (mixture will bubble!) and whisk to incorporate.
- Remove mixture from the heat. Add cream (carefully!) and whisk until smooth. Add salt and stir to incorporate. Sauce will thicken as it cools.
Hint: PLEASE take extra care when making caramel! The additions of both the butter and the cream will cause the mixture to bubble and splatter, and hot caramel can burn you badly!
Making Cornmeal Buttermilk Biscuits
These biscuits have a slight sweetness to them, but they're definitely not dessert on their own (in fact, I'm dreaming of breakfast sandwiches made with them right now...). If you'd prefer to make the biscuits a little sweeter, you can increase the amount of sugar listed in the recipe.
- Combine the dry ingredients and stir to combine.
- Add cold, diced butter and cut into the dry ingredients using a pastry blender or fork until no large pieces remain.
- Add buttermilk and honey. Gently stir to combine, making sure not to overwork the dough. The dough will be sticky and soft.
- Turn the dough out onto a generously floured surface and pat the dough into a circle about one inch thick.
- Cut biscuits using a round cutter (I used a 2¾" biscuit cutter). You can gather the scraps and gently press them together to cut additional biscuits. Since the dough is sticky, I found it helpful to dip the cutter in flour before each cut.
- Place the biscuits on the prepared pan and bake until golden.
Tip: Be sure to just press down with the cutter and not twist, as the twisting motion may seal the edges and keep your biscuits from rising! Since the dough is sticky, I found it helpful to dip the cutter in flour before each cut.
Making Caramel Baked Apples
If you haven't tossed apples in salted caramel sauce, is it even Fall??
- Peel apples (if you prefer) and slice into ¼" thick slices. Place in a 9"x13" baking dish (glass or ceramic).
- Drizzle the lemon juice over the apples and toss to coat. Add the sugar, flour, cinnamon, and salt, and stir until apples are coated.
- Pour salted caramel sauce over the apples and stir to coat. Bake apples until tender.
Making Cinnamon-Cardamom Whipped Cream
If you're not a fan of cardamom, you can just omit it from the recipe. If you haven't tried it, give it a chance! People will be asking you what you did to achieve that wonderful flavor!
- Combine all whipped cream ingredients in the bowl of a stand mixer fitted with the whisk attachment. Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks.
Assembling the Shortcakes
It's finally time! I really enjoyed building each one, and my kids enjoyed that they could help!
- Wait until you're planning to serve the shortcakes to assemble them. Split the biscuits and top each with the baked apples. This can be served room temperature or warmed (and it's sooo good warmed)!
- Top the apples with the whipped cream, then the top halves of the biscuits. Drizzle (er...drench?) in salted caramel sauce.
Substitutions
Buttermilk - If you don't have buttermilk, put ¾ teaspoon vinegar OR lemon juice into a liquid measuring cup, then add enough milk (I find that 2% milkfat or greater works best) to come up to the ¾ cup line. Let sit for 5 minutes, then it's ready for use!
Homemade Salted Caramel Sauce - This isn't so much a substitution as open permission to BUY caramel sauce instead of making it. Yes, I love to make everything from scratch...but I also realize that time is limited and that *just maybe* you don't want to spend all day in the kitchen like I do.
Cinnamon-Cardamom Whipped Cream - These shortcakes are fantastic with ice cream in place of whipped cream, too! Good ol' vanilla is delicious, but you could also use cinnamon or caramel!
Equipment
I use a few pieces of hardware to make the process quicker and easier:
- Pastry Blender - While not strictly necessary to cut in the butter, it does make the job faster and easier!
- Biscuit Cutter - I used a 2.75″ biscuit cutter for this recipe. You can use whatever size/shape cutter that you prefer, just keep in mind that larger biscuits will take longer to bake, and smaller ones will bake more quickly than indicated in the recipe!
- Nonstick Parchment - I use pre-cut nonstick parchment to line my pans because they're convenient and because this dough is a bit sticky. A silpat would also work nicely.
Storage
These shortcakes shouldn't be assembled until you're going to serve them, or they'll get soggy! The whipped cream is also best made when you're going to serve it.
The salted caramel sauce can be stored in the refrigerator up to three weeks, or frozen for up to three months.
The biscuit dough can be made, cut, covered, and stored in the refrigerator the day before you want to bake them. Once baked, they're best within a day or two. For longer term storage, cool the biscuits completely, wrap well, and freeze for up to three months.
The baked caramel apples can be made and stored in the refrigerator for 2-3 days.
Top Tip
We preferred ours with the biscuits and apples warmed for a nice contrast with the cold whipped cream. Not to mention how coooozy warm apples and caramel are! This would also be fabulous with a scoop of vanilla (or cinnamon! or caramel!) ice cream instead of the whipped cream!
FAQ
Yes! Both the salted caramel sauce and the baked apples can be made ahead of time, stored in the refrigerator, and reheated when you need them. The apples can only be stored in the refrigerator for a few days, but the caramel sauce will keep (refrigerated) for three weeks! The biscuits can also be made a day in advance, or frozen, well wrapped, up to three months. Definitely wait to assemble the shortcakes until you plan to serve them. No one wants soggy biscuits!
This recipe immediately had Fall family tradition status at my house! I hope you love this recipe as much as I do! Let me know if you make it (and drop a review below and/or tag me in a pic on Instagram)! Happy FALL baking! 😀
Other Recipes You May Like
Caramel Apple Shortcake
Ingredients
Salted Caramel Sauce (see note):
- 1 cup sugar
- 6 tablespoon unsalted butter, cut into pieces, at room temperature
- ½ cup heavy (whipping) cream
- 1½ teaspoon fleur de sel (or other sea salt)
Cornmeal Buttermilk Biscuits:
Baked Caramel Apples:
- 6 apples, sliced ~¼" thick (I used gala and granny smith)
- 2 teaspoon lemon juice
- ½ cup sugar
- 2 tablespoon flour
- 1 teaspoon ground cinnamon
- pinch salt
- ½ cup salted caramel sauce
Cinnamon-Cardamom Whipped Cream:
- ¾ cup heavy (whipping) cream, cold
- 2 tablespoon powdered sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
Instructions
For Salted Caramel Sauce:
- Pour sugar into a medium saucepan over medium-high heat. Whisk, and keep whisking, as sugar melts. It will clump and you'll think you're doing it all wrong. You're not. 🙂
- Once sugar is melted, stop whisking and let sugar cook until it is deep amber in color. *Carefully* add butter (mixture will bubble!) and whisk to incorporate.
- Remove mixture from the heat. Add cream (carefully!) and whisk until smooth. Add salt and stir to incorporate. Sauce will thicken as it cools.
For Biscuits:
- Preheat oven to 400° F. Line a baking sheet with parchment (see note) and set aside.
- In a large bowl, combine the dry ingredients (flour, cornmeal [see note], sugar, baking powder, baking soda, and salt). Stir to combine.
- Add cold, diced butter and, using a pastry blender (see note) or fork, cut the butter in until no large pieces remain.
- Add buttermilk (see note) and honey. Gently stir to combine, making sure not to overwork the dough. The dough will be sticky and soft.
- Generously flour your work surface and turn the dough out onto the flour. Sprinkle additional flour on top, and use your hands to pat the dough into a circle that's about 1" thick.
- Cut biscuits using a round cutter (I used a 2¾" biscuit cutter, see note). You can gather the scraps and gently press them together to cut additional biscuits. Be sure to just press down with the cutter and not twist, as the twisting motion may seal the edges and keep your biscuits from rising! Since the dough is sticky, I found it helpful to dip the cutter in flour before each cut.
- Place the biscuits on the prepared pan and bake until golden, about 14 minutes.
For Baked Apples:
- Preheat oven to 350°F. Peel apples (if you prefer) and slice into ¼" thick slices. Place in a 9"x13" baking dish (glass or ceramic).
- Drizzle the lemon juice over the apples and toss to coat. Add the sugar, flour, cinnamon, and salt, and stir until apples are coated.
- Pour ½ cup of the salted caramel sauce over the apples and stir to coat. Bake apples until tender, about 40 minutes.
For Whipped Cream:
- Combine all whipped cream ingredients in the bowl of a stand mixer fitted with the whisk attachment. Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks.
Assembly:
- Wait until you're planning to serve the shortcakes to assemble them. Split the biscuits and top each with the baked apples. This can be served room temperature or warmed (and it's sooo good warmed)!
- Top the apples with the whipped cream, then the top halves of the biscuits. Drizzle (drench?) in salted caramel sauce. Enjoy!
Leave a Reply