Caramel apples are fine, but this caramel apple shortcake recipe is next level. Bonus: Rum whipped cream on top!
I sometimes get legitimately angry when summer comes to an end. Sure, I know there are lots of great things to love about fall, but I can never seem to appreciate them the way I should. Once daylight savings time ends, you can just count me out until spring. I tend to go into a permanent funk.
This year I’m going to try to do better, especially because I’ve spent so much of the year in a funk already. Enough is enough. I’m going to enjoy the rest of the year if it kills me, cold weather or not! I’m already starting to mentally prepare myself to embrace all the summer-is-dead things I usually despise.
Pumpkin desserts. Sweaters. The holidays.
I’m starting with something I actually kind of like already; apples. Apples are a sure sign that fall is on it’s way. Although I want to hate apples, they’ve always been one of my favorite fruits. I kind of give them a pass each year since they’re a seasonally transitional fruit, and they taste pretty darn great.
Everything’s better with booze and caramel, so I piled my apples on top of a biscuit, covered them with caramel, and topped off the whole thing with rum flavored whipped cream. So far, this fall thing isn’t so bad. Check back with me again in two months and see if I’m still smiling.
Caramel Apple Shortcake
Caramel apples are fine, but this caramel apple recipe is next level. Bonus: Rum whipped cream on top!
Ingredients
For the caramel
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 4 tablespoons butter
- Pinch of salt
- 1 tablespoon vanilla extract
For the apples
- 8 Granny Smith apples peeled, cored, and diced
- 1/2 cup brown sugar
For the whipped cream
- 1 cup heavy whipping cream
- 1/4 tsp rum extract
For the shortcakes
- 1 can refrigerated biscuit dough
Instructions
- Cook biscuits according to package instructions.
- Meanwhile, prepare the caramel by heating the brown sugar, cream, butter, and salt in a saucepan set over medium-low heat.
- Whisk continuously for five to seven minutes or until the sauce begins to thicken. Stir in the vanilla, and whisk for one minute more to thicken further. Remove from heat, and set aside.
- For the apples, heat a skillet over medium heat. Cook diced apples and brown sugar together, stirring occasionally until apples are softened and the sugar begins to caramelize.
- To make the whipped cream whisk cream and rum extract constantly until stiff peaks form.
- Assemble the shortcakes separating a biscuit in half, topping it with a scoop of apple mixture, a pour of caramel, and a dollop of whipped cream. Top with other biscuit half and enjoy.
If I need a reminder that fall can be great, I’ve got 11 other apple recipes to keep the feeling alive.
Chocolate Chip Apple Pie Cheesecake Parfaits From Big Bears Wife
Caramel Apple Shortcakes from Betsy Life
Snickers Caramel Apple Bars from Home Cooking Memories
Apple Caramel Crepes from Cooking on the Front Burner
S’mores Salted Caramel Apple Nachos from Love Bakes Good Cakes
Apple Cheddar Tostadas from Thyme for Cocktails
Apple Bacon Oat Bars from Bread Booze Bacon
No Bake Caramel Apple Cheesecake from A Night Owl Blog
Salted Caramel Cheesecake Apple Pie Bars from Pink Cake Plate
Apple Pie Chimi with Cheddar Cheese from I Love My Disorganized Life
Easy Apple Crisp from See Vanessa Craft
Apple Pie Crinkle Cookies from Around My Family Table
All the caramel recipes
Caramel Coconut Brownies
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