Caramel Apple Shortcake

4 Granny Smith apples, peeled, cored and sliced

½ cup firmly packed brown sugar

¼ cup better

½ tsp ground cinnamon

3 Tbsp heavy whipping cream

½ tsp vanilla extract

1 recipe Cinnamon Shortcake Biscuits (recipe follows)

Sweetened whipped cream

1 (12.25 ounce) jar caramel sauce

In a medium saucepan, combine apples, brown sugar, butter and cinnamon. Cook over medium heat for approximately 10 minutes, or until apples soften and sauce thicken. Add heavy cream and vanilla, stirring to combine. Cook for 2 minutes.

Split biscuits and place bottom halves on 6 dessert plates. Spoon apple topping over each half. Top with whipped cream, caramel sauce, and top halves of biscuits.

Cinnamon Shortcake Biscuits

6 biscuits

2 cups all purpose flour

¼ cup plus 1 Tbsp sugar, divided

1 tsp baking powder

½ tsp baking soda

½ tsp ground cinnamon

¼ tsp salt

1 cup finely chopped toasted walnuts

4 Tbsp cold unsalted butter, cut into ¼ inch cubes

1 cup sour cream

¼ cup plus 1 Tbsp heavy whipping cream, divided

Preheat oven to 425. Line a baking sheet with parchment paper or a silicone pan liner; set aside.

In a large bowl, sift together flour, ¼ cup sugar, baking powder, baking soda, cinnamon, and salt. Add walnuts, stirring to combine. Add butter to flour mixture. Using a pastry blender, cut in butter until mixture is crumbly.

In a small bowl, stirring together sour cream and ¼ cup whipping cream. Add to flour mixture; stir well. Divide dough into 6 equals portions and place 2 inches apart on prepared baking sheet. Brush tops with remaining 1 Tbsp whipped cream and sprinkle with remaining 1 Tbsp sugar.

Bake for 18 to 20 minutes, or until lightly browned.

Sweetened Whipped Cream

2 cups heavy whipping cream

4 Tbsp sugar

½ tsp vanilla extract

In a large bowl, beat cream at high speed with and elec. mixer until mixture begins to thicken. Gradually add sugar and vanilla, beating until soft peaks form. Refrigerate until serving time.