Description
This Apple Fritter Monkey Bread is a delightful blend of caramelized apples, cinnamon, and buttermilk biscuits, offering a simple and mouthwatering dessert that’s perfect for any gathering.
Ingredients
Scale
- 3 apples, peeled & diced
- 2 tbsp sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 tbsp butter
- 1–2 tbsp water
- 1 cup powdered sugar
- 1–2 tbsp apple juice
- 1/4 tsp vanilla
- 2 (16 oz) cans pillsbury grands buttermilk biscuits
- 1 cup sugar
- 2 tbsp cinnamon
- 1 cup brown sugar
- 1/2 cup butter, melted
Instructions
- Preheat the oven to 325°F and generously coat a Bundt pan with non-stick spray.
- Peel, core, and dice the apples, then toss them with sugar, cinnamon, and lemon juice.
- Melt butter in a skillet over medium heat, add the apples, and cook for 8-10 minutes until tender. Add water if needed to prevent drying.
- Put half of the caramelized apples at the bottom of the prepared Bundt pan.
- Cut the biscuits into quarters and mix sugar and cinnamon in a gallon Ziplock bag.
- Coat half of the quartered biscuits in the cinnamon sugar mixture and distribute evenly into the pan.
- Layer the remaining caramelized apples on top of the biscuits.
- Coat the rest of the biscuits and add them to the pan.
- Melt brown sugar and butter over low heat, stirring until combined, then pour over the biscuits.
- Bake for 30 minutes, then let cool for a few minutes before flipping onto a dinner plate.
- Prepare icing by whisking powdered sugar, apple juice, and vanilla, then drizzle over the monkey bread.
Notes
Feel free to add nuts like pecans or walnuts for extra texture.
Adjust the sugar and cinnamon according to your taste preference.
This dish can be served warm or at room temperature.
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 26g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg