What's better than an apple fritter? This. Apple fritter pull apart bread that's smothered in a delicious caramel-y sauce. What's even better is that it's so easy to make.
This apple fritter pull apart bread is the perfect morning breakfast treat or heck, it would make a great dessert as well. The ingredients are super simple: biscuits, cinnamon, sugar, butter, brown sugar, vanilla, apples. You layer the apples and biscuits (dipped in butter then cinnamon sugar - YUM) in a greased bundt pan and then pour a brown sugar butter mixture over the whole thing. When you invert it after baking, you're left with cinnamon, gooey goodness with all the apple-y flavors mixed in.
Whether you make this as a warm Fall breakfast or an after-dinner treat, it's sure to bring you all the Fall vibes and flavors. And of course, it's not complete without some delicious coffee in your favorite CFL mug!
Happy baking, friends!
APPLE FRITTER PULL APART BREAD
- 2 apples Granny Smith - peeled, cored and diced into small pieces
- 3 tbsp brown sugar
- 1 tsp ground cinnamon
- 1 1/4 cups sugar
- 3 3/4 tsp ground cinnamon
- 2 cans refrigerated biscuit dough (I used Pillsbury)
- 3/4 cup + 2 tbsp salted butte - melted, divided
- 1/2 cup packed brown sugar
- 1/2 tsp vanilla extract
- Preheat oven to 350°F. Generously grease a bundt pan with baking spray.
- Combine the apples, brown sugar and cinnamon and toss together. Add about 1/3 of the apples to the pan. Set the rest aside.
- Combine the sugar and cinnamon in a small bowl. Set aside.
- Cut each biscuit into 4 pieces.
- Melt 1/2 a cup of the butter. Dip each biscuit piece into the melted butter and shake off the excess, then coat it well in the cinnamon sugar mixture.
- Add the biscuit pieces to the prepared pan. Alternate adding the biscuit pieces and cinnamon apples, about 1/3 at a time. You should have three layers of the apples and three layers of the biscuits.
- Combine the remaining 6 tablespoons of melted butter, brown sugar and vanilla extract and pour evenly over the top of the biscuits in the pan.
- Bake 45-55 minutes (mine took about 50 minutes) or until golden and it isn’t doughy anymore.
- Let cool for about 15 minutes in the pan, then invert onto a plate. Serve monkey bread warm and enjoy!
Recipe from Life, Love & Sugar