Cozy Up On The Couch With A Loaf of This Apple Fritter Pull-Apart Bread

With the cooler weather rolling in (FINALLY here in Florida too, yay!), the craving for baked goods is at an all time high. The way it makes the house smell, the way it warms the air; it’s all part of the autumn season!

When asking my kids what they think of when they think fall, one big answer was APPLES! So today, we’re sharing a deliciously autumn recipe, that’s easy too! You may even have what you need in your kitchen. Thankfully, both the ingredients and process are simple, but the flavor is amazingly layered.

Make this Apple Fritter Pull Apart Bread with us and let us know what you think of it!

Apple Fritter Pull-Apart Bread

Ingredients:

  •  1 can refrigerated biscuits
  • 2 granny smith apples, finely diced
  • 1 teaspoon lemon juice
  • 1/3 cup brown sugar
  •  2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  •  1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  •  1 ½ cups powdered sugar
  • ¼ cup milk
  • 1 teaspoon vanilla

Directions:

  1. Add all filling ingredients to a large saucepan over medium heat. Cook, stirring occasionally, until apples have browned and softened and sauce has thickened. Set aside to cool.
  2. Heat oven to 350 degrees F. Spray a 9 x 5 inch loaf pan with cooking spray.
  3. Using a paring knife, cut each biscuit in half horizontally to make 16 biscuit halves (you should be able to cut them slightly and then pull them apart the rest of the way). Flatten each biscuit half with your hand to thin them out.
  4. Spoon about a tablespoon of the apple filling onto each biscuit half.
  5. Stack the biscuit halves on top of one another to form four stacks with four biscuit halves each.
  6. Place the stacks in the loaf pan, arranging so the ends of both sides have biscuit without filling touching the pan. (You’ll have to sandwich two filling-sides together in order to do so, and that’s completely fine.)
  7. Cover with aluminum foil and bake for 30 minutes. Then, remove the aluminum foil and bake until golden brown and cooked through, checking every 5 or so minutes. Let the loaf cool for 5 minutes in the pan and then remove from the pan.
  8. Whisk together the powdered sugar and half and half, adding more if necessary to reach the desired consistency. Add the vanilla and whisk again. Drizzle liberally over fritter loaf.
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