Apples and cinnamon are a classic combination and these dessert biscuits are sure to become a family favorite. In this recipe, I share 2 methods. The first method is for those moments when you're in a hurry, using a premium apple pie filling. During apple season, or when time permits, I recommend that you make your own, so, scroll to the bottom of the recipe for the instructions for that method. Either way, these biscuits are a de-light!
Ingredients you'll need:
8 frozen buttermilk biscuits, thawed [Homemade Fluffy Buttermilk Biscuit recipe]
1 [21 oz] can premium apple pie filling [see cook's note]
1 stick [1/2 cup] butter, melted
1/2 cup light brown sugar
1 Tbsp ground cinnamon
1 tsp pure vanilla extract
1/8 tsp nutmeg
1/4 cup walnut or pecan pieces [optional]
Glaze: [double if desired]
1/2 cup powdered sugar
2-3 Tbsp cream or half & half or 1-2 tsp whole milk
Preheat the oven to 375°F. Melt the butter, and brush on all sides of the skillet. I used my 10 inch cast iron skillet for these biscuits, but, you can use any comparable baking dish. In a bowl, mix together the brown sugar, cinnamon and nutmeg until blended. Dip each biscuit in the butter, and sprinkle all sides with the cinnamon sugar mixture. Arrange side by side in the skillet. [Homemade Buttermilk Biscuit recipe here]
Cut the apples in the pie filling into smaller pieces, and mix in 1 teaspoon of pure vanilla. Arrange over the biscuits. [tip: Use a premium pie filling for the best results]
Pour the remaining butter over all and sprinkle the remaining cinnamon-sugar on top. Homemade apples:
Apple pie filling:
Bake for 30-35 minutes, until golden and puffy.
Mix together the ingredients for the glaze. Drizzle on top. Serve hot. Yield: 8 servings
When apples are in season, or when time permits, I prefer to make my own fresh apple topping.
4 cups apples, peeled, cored & cut into pieces [your favorite variety]
1/3 cup granulated sugar
1 lemon, juiced
1/4 tsp salt
In a heavy bottomed saucepan, cook 4 cups of cubed apples with the juice of 1 lemon, 1/3 cup granulated sugar and 1/4 tsp salt. Cook over medium-low heat until tender, about 20 minutes. Remove from the heat and stir in the vanilla. Thicken the juices with cornstarch if needed. Proceed with the recipe as written.
September 2012: Featured by "Recipe Chatter" celebrating National Biscuit Month