Canned biscuits and fried apples turn into a delicious breakfast bread. Apple Pull Apart Bread is simple to make which is good because your family will devour it.
This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.
I can’t believe #AppleWeek is here already! No, I mean, I really can’t believe it! It starts on Monday and for those who saw this post when it first went live they’d see nothing in there. Can I just September is the worst month for me? I hope I can find a job where that’s not the case. It’s completely exhausting.
So, #AppleWeek is here and I’m trying to share this simple and delicious recipe for pull apart apple bread that when I first made it was completely devoured by the hubs and I. This means it’s a good thing it’s simple to make because your family will ask you to make it often. And you’ll be glad it is simple to make so you can easily whip this up any time they want.
Pull apart bread?
I’ve been seeing recipes for this pull apart bread all over Pinterest. It looks so simple and so delicious that I thought #AppleWeek would be the perfect opportunity to try making one. And I was right! This pull apart apple bread is so good even the hubs devoured it and wanted to know when I was making it again.
Luckily for him, I botched the first one. And, well, sort of the second one, too, but who’s counting? It’s all part of being a food blogger. You create, you eat, you mess up, and create again. It’s all the circle of life for a blogger.
The first one I overcooked.
It was burned on the bottom and it was rather dry. Which is why I decided to add butter to the brown sugar mix. That makes a world of difference in this bread. I’m here to tell you. Just that little bit of butter makes for a super moist and sticky good pull apart bread.
The second one I used way too many biscuits. That’s why you can count more than 16 layers of biscuits. If you were counting, that is. And this one I under cooked. Because of all those layers. Trust the directions, though. It’s closer to the first attempt that keeps you from over cooking it.
I had no idea I needed a small rolling pin. Of course, after making this second one I don’t think I need a small rolling pin. Although, the more I think about, the more a smaller rolling pin would come in handy sometimes.
You’re supposed to flatten them out a bit, but I took it a little too far. My loaf pan is a little taller than the biscuits are wide. Hence the need to flatten them out a bit; to make sure they’re tall enough to fill the pan. But as you can see, I over did it a bit. Don’t do this. It’s not a good idea.
This is more of a post of what not to do. Isn’t it?
Like, don’t add way more butter to the brown sugar and cinnamon mixture making it more of a paste and then having to add more brown sugar and cinnamon. Don’t do that. Add the butter a little at a time to the brown sugar blend to make sure you add just enough to make it spreadable but not too wet.
That little bit of butter makes the brown sugar and cinnamon form this delicious syrup that oozes out between the layers of delicious biscuit dough and apples. It makes this pull apart apple bread that much more delicious and perfectly fun and messy to eat. Both make for fun family breakfasts around the table or counter nibbling this and getting all sticky.
Of course, it also helps that you use top quality brown sugar. Imperial Sugar makes the best brown sugar. It’s always moist and never clumps. It blends well into recipes and makes the best fried apples!
I l love that little touch of richness from using brown instead of granulated sugar. The syrup is almost like a maple syrup flavor making this bread even more irresistible. Just imagine rich brown sugar, sweet apples, fresh cinnamon, and finally the biscuits.
See what I mean? All those layers of apple and brown sugar goodness.
I’m so glad I put this on a baking sheet. Because all that sugar and butter baked up and out of the pan. It would have made a total mess on the bottom of my oven if I hadn’t. So, you might want to do the same just in case. It would make a really sticky and hard to clean mess.
You see what I’m talking about? It’s a what not to do post. This can’t bode well for you, my dear readers. But, I guess it proves that I’m human and not some amazing home chef that doesn’t’ make mistakes and everything comes out perfect on the first try.
Or even the second or third try. I mean, I have some recipes that haven’t made it to the blog because I haven’t quite gotten it to where I’m happy with it. I know I’ll have every opportunity to perfect this one because the hubs thinks it’s delicious. So, I predict many more of these on my blog with different flavors, fruits, and maybe a savory one or two.
What do you think? Some cheese, maybe some tomato sauce or pesto? Fill it with some chicken for a chicken parm pull apart bread. Doesn’t that sound delicious? Pepperoni, pizza sauce, and mozzarella for pizza pull apart bread. The possibilities are endless!
I’m drooling over all those layers of apple goodness and that rich, buttery syrup that’s made with the Imperial Sugar brown sugar. Those tender and sweet apples just peeking out there. Just grab a layer and have a nibble or three.
Canned biscuits and fried apples turn into a delicious breakfast bread. Pull Apart Apple Bread is simple to make which is good because your family will devour it. #AppleWeek
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 tablespoons butter
- 2 cups fried apples
- 8 canned biscuits
- Preheat oven to 350.
- Combine the brown sugar with the cinnamon and nutmeg. Stir in the butter until combine. Set aside.
- Carefully slice the biscuits in half lengthwise. Press each biscuit into a circle that’s the same width as your loaf pan.
- Spread each biscuit with about 1/4 teaspoon of the brown sugar blend. Top with 1 teaspoon of the apples. Make 3 short stacks of 4 biscuits topped with apples and brown sugar. The last stack will be three topped biscuits and one plain biscuit.
- Lay your loaf pan on it’s end so it stands on the short side allowing you to lay the biscuits flat in the pan. Place all the topped biscuit halves in the pan finishing with one last biscuit that is not topped.
- Bake, covered, at 350 for 30 minutes. Remove the foil and cake an additional 10 to 20 minutes or until the top is golden brown and the biscuits are cooked through. Check every 5 minutes to make sure it doesn’t burn.
- Allow to cool in the pan at least 15 minutes before removing to a plate and serving.
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