Description
This Apple Fritter Monkey Bread combines tender apples with cinnamon and buttery biscuit pieces, creating an irresistible, easy-to-make treat perfect for brunch or dessert.
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 degrees and generously coat the inside of a Bundt pan with non-stick spray.
- Peel, core, and dice the apples, then toss them with sugar, cinnamon, and lemon juice.
- In a skillet over medium heat, melt the butter and add the apples, cooking for 8-10 minutes until tender and liquid is gone, adding water if necessary. Cool slightly.
- Layer half of the caramelized apples at the bottom of the Bundt pan.
- Cut each biscuit into quarters.
- In a gallon Ziplock bag, combine sugar and cinnamon and shake to mix.
- Add half the quartered biscuits to the bag, shake until coated, and place evenly in the pan.
- Top the biscuits with the remaining caramelized apples.
- Coat the other half of the quartered biscuits and add them to the pan.
- In a small saucepan, melt the brown sugar and butter over low heat, stirring until combined.
- Pour the melted mixture evenly over the biscuits.
- Bake for 30 minutes, then remove and let sit for a few minutes before inverting onto a plate.
- Prepare the icing by whisking together powdered sugar, apple juice, and vanilla, then drizzle over the cooled monkey bread.
Notes
You can adjust the amount of sugar and cinnamon according to your taste preference.
Make sure to check the biscuit pieces during baking to avoid burning.
For an extra touch, serve with caramel sauce or ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg