Caramel Apple Shortcakes Recipes

CARAMEL-APPLE SHORTCAKES RECIPE - (4.5/5)

Steps:

• Bake biscuits as directed on bag; place on wire rack. Brush tops with melted butter. In small bowl, mix sugar and cinnamon; sprinkle over biscuits. In 1-quart saucepan, heat caramel topping over medium heat just until warm. Stir in apple; cook 2 to 3 minutes, stirring occasionally, until apple is crisp-tender. Split warm biscuits; fill and top with apple mixture. Top with whipped topping.

CARAMEL APPLE SHORTCAKES

Steps:

• Make the shortcakes:
• Preheat the oven to 425°F. Into a bowl sift together the flour, 3 tablespoons of sugar, the baking powder, and a pinch of salt and stir in zest. In a bowl with an electric mixer beat 1 cup of the cream with the vanilla until it just holds soft peaks. Make a well in the center of the flour mixture, add the whipped cream, and with a fork combine the mixture until it just forms a dough. On a lightly floured surface knead the dough 6 times, or until it is just combined well, roll or pat it out 1/2 inch thick, and with a floured 4-inch cutter cut out a total of 6 rounds, gathering and rerolling the scraps. Brush the rounds with the additional cream or the milk and sprinkle them with the additional sugar. Bake the shortcakes on a greased baking sheet in the middle of the oven for 12 to 15 minutes, or until they are golden, transfer them with a spatula to a rack, and let them cool.
• Make the caramel apples:
• In a dry heavy skillet cook 1/2 cup of the sugar over moderate heat, undisturbed, until it begins to melt and cook the sugar, stirring with a fork, until it is melted completely and turns a golden caramel. Remove the skillet from the heat and whisk in the cream carefully. Return the skillet to the heat and whisk the caramel sauce until it is smooth. In a large heavy skillet cook the apples, each peeled, cored, and cut into 8 slices, in the butter over moderately high heat, stirring, until they are browned lightly, add the remaining 1 tablespoon sugar, and cook the apples until they are soft and caramelized. Add the sauce to the apples and stir the mixture carefully.
• Break each shortcake in half, arrange 2 halves on each of 6 dessert plates, and spoon the apples over them.

INSTANT POT FIREBALL APPLE SHORTCAKES

Steps:

• Peel the apples and slice into ¼" pieces. Place sliced apples into a large mixing bowl. Toss in the lemon juice. This will prevent the apple slices from browning.
• Add brown sugar, maple extract, cinnamon, sugar, maple syrup, honey, and fireball whiskey to the bowl with the apples. Stir until well combined. Pour the bowl into the instant pot. Top with star anise and cinnamon sticks.
• Make a slurry. Combine water and cornstarch in a small bowl and whisk. Pour into the instant pot and stir well.
• Seal the instant pot. Set to manual high pressure for 3 minutes. Once complete, allow natural release for 3 minutes, then quick release the remaining steam
• Stir the apples, then add ½ cup to each dessert shell.
• Top with whipped cream, drizzle with caramel sauce, and sprinkle with chopped walnuts.