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Hack alert! This Caramel Apple Blueberry Crisp from Chef Ryan Scott uses store-bought biscuit dough.

For more shortcut recipes using store-bought ingredients, try this Shortcut Raspberry Cake with store-bought pound cake or this Shortcut Coconut Frosting using store-bought vanilla frosting.


  • 2 tablespoons vegetable oil
  • 4 cups chopped Granny Smith apples (about 3 apples)
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 2 ounces (1/4 cup) unsalted butter
  • 1 teaspoon kosher salt
  • 1 cup fresh blueberries
  • 1 cup chopped walnuts
  • 1/4 cup apple juice
  • 1 16.3-ounce package refrigerated biscuit dough
  • 1 cup granola of your choice
  • 1 large egg, beaten


Serves: 12


Preheat the oven to 400°F. Heat the oil in a large, nonstick ovenproof skillet over medium-high. Add the apples and cook until caramelized, about 7 minutes. Transfer to a plate. Add the brown sugar, cream, butter and salt to the skillet, and whisk to combine. Bring to a boil, stirring occasionally then stir in the apples, blueberries, walnuts and apple juice. Cook until the apple mixture is bubbly, about 1 minute. Remove from the heat.
Using a rolling pin, roll out the dough on a lightly floured surface into a single sheet, about 12 x 6 inches. Sprinkle the granola evenly over the dough; pressing gently to adhere it. Starting with a long edge, roll up the dough then slice it crosswise into twelve pieces about 1-inch thick. Turn the dough pieces cut side up so they look like pinwheels and press gently to flatten them. Arrange the pinwheels on top of the apple mixture in the skillet so they touch and cover most of the apple mixture. Brush the dough with the beaten egg. Bake until golden brown, about 20 minutes.