Cinnamon-Crunch Shortcakes With Fruit Compote

Name: Cinnamon-Crunch Shortcakes With Fruit Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose baking mix; 3 tablespoons sugar; 1/2 cup milk; 4 tablespoons butter, melted and divided; 1/4 cup chopped pecans; 2 tablespoons brown sugar; 1/4 teaspoon ground cinnamon; 1 tablespoon butter; 1/2 cup apple juice; 1/4 cup firmly packed brown sugar; 2 ripe Bosc pears, peeled and sliced; 2 Rome apples, peeled and sliced; 1/4 cup dried cranberries; 1/4 teaspoon ground cinnamon; Whipped cream

Servings: persons

2 1/2 cups all-purpose baking mix
3 tablespoons sugar
1/2 cup milk
4 tablespoons butter, melted and divided
1/4 cup chopped pecans
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon butter
1/2 cup apple juice
1/4 cup firmly packed brown sugar
2 ripe Bosc pears, peeled and sliced
2 Rome apples, peeled and sliced
1/4 cup dried cranberries
1/4 teaspoon ground cinnamon
Whipped cream

1
Stir together baking mix, sugar, milk, and 3 tablespoons butter until a soft dough forms. Turn out onto a lightly floured surface; knead 3 to 4 times.
2
Pat dough to a 1/4-inch thickness; cut with a 2 3/4-inch round biscuit cutter. Place on lightly greased baking sheets.
3
Combine pecans, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, and 1 tablespoon melted butter; pat onto biscuit tops.
4
Bake at 375u00b0 for 12 to 15 minutes or until lightly browned.
5
Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Stir in apple juice, 1/4 cup brown sugar, peeled and sliced pears, peeled and sliced apples, cranberries, and 1/4 teaspoon cinnamon. Bring to a boil; reduce heat to low, and simmer, stirring occasionally, 10 to 15 minutes or until fruit is tender.
6
Split each baked shortcake in half. Layer half of biscuit halves with fruit compote and whipped cream; top with remaining biscuit halves.

359

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 cups all-purpose baking mix, 3 tablespoons sugar, 1/2 cup milk, 4 tablespoons butter, melted and divided, and more.

Yes, Cinnamon-Crunch Shortcakes With Fruit Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!