Apple Fritter Pull-Apart Bread. This is one of my most popular easy recipes, and for good reason. With sweet, fall-spiced apples, fluffy biscuit layers, and a delicious vanilla glaze, this pull-apart bread is always a hit.
After making Buffalo Chicken Pull-Apart Bread a few years back (don’t tease me for the bad pictures, that post needs to be updated, too) I became obsessed with the idea of party loaves. I spent way too much time and filled many notebooks brainstorming ideas for other pull-apart breads, but nothing really clicked with me until I remembered the big brown bag full of freshly-picked apples that were overflowing on my counter, begging to be used up.
Apple cider, apple pies, caramel apples, and apple crisps all seemed like great base recipes to transform into a shareable bread, but I nearly fell out of my chair when I remembered the best of doughy apple treats, 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 was so brilliant, in fact, that I’ve been making it ever since, and so have you. Okay, maybe not you specifically (yet), but it’s been consistently one of my most popular recipes every Autumn. Just scroll down and you can see some rave reviews!
They say “if it ain’t broke, don’t fix it,” so I was a little hesitant to make any changes to this recipe, but in the years of baking it up for countless get-togethers, I’ve switched things up for the better. These days I use more biscuits and more apple mixture so that the pan is absolutely overflowing with fall-flavored goodness. Trust me, it’s a good thing.
This Apple Fritter Pull-Apart Bread really tastes like apple fritters, but it’s 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 these delicious pull-apart sections.
No, really look at them. You can see the soft, spiced apple pieces coated in sticky syrup peaking through those flaky, golden biscuits… 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! I know a lot of pull-apart recipes call for making your own dough, and I definitely enjoy a good from-scratch recipe as much as the next person, but there’s nothing quite like a party treat you can just throw together. Here, refrigerated biscuits keep things as simple as possible.
Simply saute the apple mixture, spoon it onto biscuit halves, stack them together, and bake it all up! Then top it all with a 3-ingredient and you’re ready to serve.
Now you’ve got no excuse not to try this Apple Fritter Pull-Apart Bread out. Go for it, and enjoy all of those layers of appley awesomeness.
Perfect for breakfast or dessert, this easy-to-make and share Apple Fritter Pull-Apart Bread will blow you away!
- 2 cans refrigerated biscuits such as Grands
For the filling:
- 4 granny smith or honeycrisp apples, peeled, cored, and very finely diced
- 1 teaspoon lemon juice
- 2/3 cup brown sugar, lightly packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
For the glaze:
- 1 ½ cups powdered sugar
- ¼ cup half and half, or more as needed
- 1 teaspoon vanilla
- Add all of the filling ingredients to a large saucepan over medium heat. Cook, stirring occasionally, until the apples have browned and softened and the sauce has thickened, about 8-10 minutes. Set aside to cool.
- Preheat the oven to 350° F. Spray a 9 x 5 inch loaf pan with cooking spray.
- Using a paring knife, cut each biscuit in half horizontally to make 32 rounds (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.
- One at a time, spoon about a tablespoon of the apple filling onto each biscuit half, and then stack the biscuit halves on top of one another to form stacks of four with filling in between. Place the stacks in the loaf pan, arranging so that no filling touches the edges of the pan. Repeat until the pan is full (but not too packed, you want to leave room for the biscuits to expand while baking). You may not need to use all of the biscuits.
- Cover with aluminum foil and bake for 40 minutes. Then, remove the aluminum foil and bake until golden brown and cooked through, checking every 5-10 minutes. Let the loaf cool for 5 minutes 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 until well-combined. Drizzle liberally over fritter loaf. Serve warm.
Pull-apart and serve with vanilla ice cream on top for another delicious dessert option.
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