If you are a follower of my blog, you already know how I feel about apple fritters. I’ve made them homemade. I’ve made them into bread. So of course, when I saw a recipe for apple fritter pull apart bread, I was all over it like a pregnant me on pie.
I was expecting it to be complicated, so imagine my surprise when I clicked on the link and it called for refrigerated biscuit dough! One of my favorite ingredients! Hallelujah! It was going to be easy!
I should warn you not to make this if you are in a delicate situation of low self-control and willpower. This should not be made if you are pregnant, dieting, or one one of those horrible cleanses. Because the instant you smell it you will not be able to stay away. You will eat the whole thing in one sitting. It has 8,569,458,127,653 calories in it, and they will all be in your body 30 minutes later.
Make it for a neighbor. Or your co-workers. Whatever you do, if you are on a diet, make it and then send it away immediately.
In all seriousness, this would be perfect for a brunch. And brunch season is upon us. Mother’s Day, Father’s Day, whatever. Christmas morning. Whatever.
This is best enjoyed warm out of the oven. Luckily, it takes about 15 minutes to throw together, so it doesn’t need to be a make ahead recipe. Store it in an airtight container.
Recipe adapted from Host the Toast
1 can of Grands refrigerated buttermilk biscuits
2 Granny smith apples, peeled and diced finely.
1 teaspoon lemon juice
1/3 cup brown sugar
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon ground cinnamon
1 teaspoon cornstarch
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons of cream, half and half, or milk
Add all filling ingredients except for the cornstarch to a pan over medium heat. Cook for a few minutes until apples are tender, adding cornstarch at the very end and cooking another minute or two until the sauce has thickened. Set aside to cool.
Preheat the oven to 350° and spray a 9×5 loaf pan with cooking spray. (I lined mine with parchment paper too for easy removal.)
Cut each biscuit in half and flatten a little bit with your hands. You will have 16 halves.
Spoon some filling onto each.
Stack the biscuits on top of each other in groups of four, placing them into the loaf pan.
Make sure the two ends have biscuit dough facing out and not filling- that will require you to sandwich two filling sides together, which is no problem.
Cover with aluminum foil and bake for 30 minutes. Remove the foil, and set a timer for every 4 minutes, checking your loaf each time. I had to cook for 12 additional minutes until my bread was golden brown and ready to come out of the oven.
Remove from the oven to cool a bit and mix together your glaze ingredients. Drizzle over the top and serve.