Recipe summary

Hands-on time:
48 mins. to 58 mins.
Baking time:
48 mins. to 54 mins.
Total time:
1 hrs 36 mins. to 1 hrs 52 mins.
Yield:
8 desserts
This dessert puts a biscuit at the heart of fall's best flavors. Flaky, tender biscuits are split and filled with sautéed apples, a drizzle of caramel sauce, and a scoop of ice cream, then topped with crunchy-spiced walnuts. The caramel sauce and spiced walnuts can be made well ahead of time; refrigerate the caramel if you're making it more than a day ahead, and keep the nuts well-covered. On the day you plan to serve this dessert, make sure y our caramel is at room temperature. Sauté the apples while the biscuits are in the oven. And finally, be sure to have some top-quality ice cream on hand!
Volume Ounces Grams

Caramel

  • 2 cups granulated sugar
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 3/4 to 1 cup heavy cream

Spiced walnuts

  • 1 tablespoon butter
  • 1 cup walnuts, coarsely chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon boiled cider or maple syrup
  • 1/4 teaspoon salt
  • pinch of cayenne pepper, optional

Biscuits

Apples

  • 1 tablespoon butter
  • 2 cups peeled, sliced cooking apples (Granny Smiths, Braeburn, Galas)
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon each ground ginger and nutmeg
  • 1 tablespoon caramel sauce, from above
  • 1 teaspoon boiled cider

Directions

  1. 1) To make the caramel: Place the sugar in a 2-quart heavy saucepan (preferably light colored). Add the water and salt. Cook over medium heat, stirring once or twice, until the sugar is dissolved. Bring to a boil, and cook without stirring until the sugar begins to caramelize (become light to medium brown), which will take about 8 minutes. If using a thermometer, cook the sugar until it's between 350°F and 360°F.
  2. 2) Remove the pan from the heat and slowly pour in the heavy cream; the mixture will boil up, so be careful. Return the pan to the heat and stir until smooth. Use more cream for a thinner sauce, the smaller amount if you want it thicker.
  3. 3) To prepare the walnuts: Place a medium skillet over medium heat. Melt the butter and add the walnuts. Cook, stirring occasionally, until the nuts are barely starting to brown; this can happen quickly, so keep an eye on them. Sprinkle the sugar over the nuts and stir; add the boiled cider or maple syrup and stir again to coat the nuts. Sprinkle with salt and a pinch of cayenne. When the nuts are coated, remove from the heat and spread on a baking sheet or piece of parchment to cool.
  4. 4) To make the biscuits: Preheat the oven to 425°F. In a medium bowl, whisk together the self-rising flour and brown sugar. Work in the butter until it's in small pieces. Combine the boiled cider with the smaller amount of milk and add to the flour mixture, stirring until the flour is evenly moistened. Dribble in more milk, if necessary, to bring the dough together. Use a bowl scraper to fold the dough over on itself a few times to bring it together.
  5. 5) Turn the dough out onto a piece of parchment paper, pat it into a 6" to 6 1/2" circle (about 3/4" thick), and cut into circles with a 2" cutter. Pile any scraps on top of each other, fold twice to bring them together, and cut the remaining dough; you should get 8 to 10 biscuits.
  6. 6) Place the biscuits on a baking sheet, leaving 2" between them. Bake for 14 to 16 minutes, until they're light golden brown. Remove them from the oven, and keep warm.
  7. 7) To prepare the apples: While the biscuits are baking, place a skillet over medium heat. Add the butter, and when it's melted, add the apples and spices. Cook for 2 minutes, stirring occasionally, then add the caramel sauce and boiled cider. Cook for 1 minute more, then remove from the heat.
  8. 8) To assemble: Split the biscuits, and spoon 5 to 6 apple slices over the bottom half of each. Drizzle with some caramel sauce, then place the tops of the biscuits over the apples. Add a scoop of ice cream, more caramel sauce, then sprinkle with spiced walnuts.
  9. Yield: 8 to 10 servings.

Tips from our bakers

  • Don't have any self-rising flour on hand? Make your own self-rising flour substitute. Or substitute our recipe for Biscuits using all-purpose flour.
  • Watch the caramel carefully as it boils; it can go from just right to burned/bitter in less than a minute's time. If it's mahogany brown, it's too dark; err on the side of too light, rather than too dark.