Ever since last year’s Buffalo Chicken Pull-Apart Bread, I’ve been brainstorming hundreds of ideas of what to put in a similarly party-friendly loaf, but to no avail. Nothing really seemed exciting enough to put into motion, until a brown bag full of apples picked from the orchard begged me to find ways to use them. Apple cider, apple pies, caramel apples, and apple crisps all seemed like great base recipes to transform into a share-able bread, but I nearly fell out of my chair when I remembered apple fritters. Those things are brilliant.
And while I admittedly had no idea what I was doing when I first attempted to make this bread, I have to say that turned out brilliantly as well. It honestly tastes just like an apple fritter, but is so much easier to make, requires no frying, and is fun to share. Between the flavorful apple filling, the airy biscuit bread, and the sweet vanilla glaze, this loaf is exactly what you want to be baking up for special Sunday breakfasts, Fall-flavored desserts, or party-picking enjoyment.
I mean, just look at those delicious pull-apart sections.
No, really look at them. You can see the soft apples coated in sticky apple syrup, the cinnamon, sugar, and other fall spices clinging to the bread where the sweet glaze can’t reach, the flakiness of soft biscuit… you can almost taste it, can’t you?
Luckily, as I mentioned before, putting this together is so easy that you’ll be able to actually taste it whenever you want with hardly any effort at all! Refrigerated biscuits are the key to keeping this recipe as simple as possible.
Simply saute the apple mixture, spoon it onto biscuit halves, stack them, and bake them! Now you’ve got no excuse not to try it out!
- 1 can Grands refrigerated biscuits (buttermilk, original, or honey butter all work well)
- 2 granny smith apples, very finely diced
- 1 teaspoon lemon juice
- ⅓ cup brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 ½ cups powdered sugar
- ¼ cup half and half (maybe more?)
- 1 teaspoon vanilla
- 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.
- Heat oven to 350 degrees F. Spray a 9 x 5 inch loaf pan with cooking spray.
- 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.
- Spoon about a tablespoon of the apple filling onto each biscuit half.
- Stack the biscuit halves on top of one another to form four stacks with four biscuit halves each.
- 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.)
- 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.
- 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.