Quick Dessert

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"Quick and delicious fall dessert, everyone loves caramel cinnamon apples and biscuits."

Original recipe yields 4 servings


  • Serving Size: 1 (320.4 g)
  • Calories 447.5
  • Total Fat - 17.1 g
  • Saturated Fat - 5 g
  • Cholesterol - 5.4 mg
  • Sodium - 210.3 mg
  • Total Carbohydrate - 72.1 g
  • Dietary Fiber - 6.5 g
  • Sugars - 29.3 g
  • Protein - 4.4 g
  • Calcium - 156.8 mg
  • Iron - 1.2 mg
  • Vitamin C - 22.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 375F degrees. Peel, core and cube apples. Melt the first amount of butter in a saucepan over medium heat; add the cubed apples and the next 4 ingredients; bring to boil, simmer gently for 10 minutes or until apples soften. Make a slurry with the cold water and cornstarch; pour slowly into apple mixture while constantly stirring; cook stirring until mixture thickens, about 5 minutes; remove from heat and place in a casserole dish; set aside.

Step 2

Place flour, baking powder, salt, and sugar in a bowl, stir with a whisk to combine. Grate frozen butter into flour mixture, combine with a pastry cutter or 2 knives until the mixture is the size of peas. Add the vanilla to the milk; add only enough to the flour mixture to bring it together, set the remainder aside.

Step 3

Turn the combined mixture out onto a lightly floured cold surface; knead 3 or 4 times to make a pliable ball. (at this point if you have time, wrap in plastic wrap and refrigerate for 20 minutes or carry on rolling it out.) Roll biscuit mix to about 1/2 inch thickness and cut out 6 rounds. Place the biscuits on top of the apple mixture in the casserole, (I fitted in the cutting bits to use it up). Brush the remainder of the milk/vanilla mixture over the top of the biscuits.

Step 4

Place the casserole on the middle rack in the oven and bake for about 30 minutes, until biscuits are golden and the the apple mixture is bubbleing up around them.

Tips & Variations

No special items needed.