Friday Foodie

I bought some apple slices a few days ago and they are starting to turn brown.  Last night I decided they needed to get used up before it was too late.  I Googled "biscuit monkey bread with apples."  Have you ever made quick monkey bread with canned biscuits?  It's super easy and doesn't make a huge batch.  It's really good, but this recipe took it to a whole new level!

Apple Fritter Monkey Bread

Photo source

Ingredients

1 (12-oz.) can refrigerated buttermilk biscuits

6 tbsp. butter, melted

2 c. cinnamon sugar

2 Granny Smith apples, peeled, cored and finely chopped

2 tbsp. brown sugar

2 tbsp. granulated sugar

1 tsp. ground cinnamon

1/2 c. powdered sugar

3 tbsp. milk

 

Directions

Preheat oven to 375 degrees F. Grease a 9x5” loaf pan with cooking spray or butter.
On a cutting board, separate biscuits and cut each biscuit into quarters. Roll each piece into a ball. Dunk each ball in the melted butter than toss in cinnamon-sugar until evenly coated. Lay about half of the biscuit balls in an even layer, touching on both sides, in the bottom of the loaf pan.
Toss apples with brown sugar, granulated sugar and cinnamon. Scatter a very thin layer of apples on top of the biscuit balls. (You want the second layer of biscuits to touch the base layer.) Lay the second and final layer of biscuit balls over the apples, and top with remaining apples. Bake for 35-45 minutes, until the biscuits are a deep golden and the apple mixture is bubbling. Let cool for about 15 minutes.
Meanwhile, make glaze. Whisk together powdered sugar and milk until smooth.
Run a knife around the edges of the pan, and transfer the monkey bread onto a serving platter. Drizzle glaze on top of the loaf. Serve warm.

This was quick, easy and delicious!