Description
Apple Fritter Monkey Bread combines tender, sweet apples and buttery biscuits into a delightful treat. With simple ingredients and an easy process, this dish is perfect for gatherings or a comforting dessert at home.
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 mix them with sugar, cinnamon, and lemon juice.
- In a skillet, melt butter over medium heat, add the apples, and cook for 8-10 minutes until tender, adding water if needed. Allow to cool slightly.
- Layer half of the caramelized apples in the prepared Bundt pan.
- Cut each biscuit into quarters and place sugar and cinnamon into a Ziplock bag. Shake to mix thoroughly.
- Add half the quartered biscuits to the cinnamon sugar mixture, shake to coat, and place them in the pan.
- Top with the remaining caramelized apples over the biscuits, followed by the remaining quartered biscuits.
- In a saucepan, combine brown sugar and melted butter until well mixed, then pour over the biscuits evenly.
- Bake for 30 minutes before removing from the oven; let sit for a few minutes before inverting onto a plate.
- For icing, whisk together powdered sugar, apple juice, and vanilla, then drizzle over the warm monkey bread.
Notes
You can add nuts for extra texture if desired.
This dish is best served warm for a gooey treat.
Store leftovers in an airtight container at room temperature.
Nutrition
- Serving Size: 1/8 of monkey bread
- Calories: 420
- Sugar: 30g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg