Description

This Apple Fritter Monkey Bread showcases delightful flavors from fresh apples, cinnamon sugar, and a buttery sauce, making it a perfect treat for gatherings or a cozy dessert at home.

Ingredients

Scale

3 apples, peeled & diced
2 tbsp sugar
1 tsp cinnamon
1 tbsp lemon juice
1 tbsp butter
1–2 tbsp water
1 cup powdered sugar
1–2 tbsp apple juice
1/4 tsp vanilla
2 (16 oz) cans pillsbury grands buttermilk biscuits
1 cup sugar
2 tbsp cinnamon
1 cup brown sugar
1/2 cup butter, melted

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325 degrees. Generously spray a Bundt pan with non-stick spray.
Peel, core, and dice the apples. Toss them with sugar, cinnamon, and lemon juice.
Melt butter in a skillet over medium heat. Add the apples and cook for 8-10 minutes until tender. If they dry out, add 1 tbsp water as needed, then cool slightly.
Place half of the cooked apples in the bottom of the Bundt pan.
Cut each biscuit into quarters and mix sugar and cinnamon in a Ziplock bag.
Coat half of the biscuit pieces in the cinnamon sugar, then distribute in the prepared pan.
Layer the remaining cooked apples on top of the biscuit pieces.
Coat the other half of the biscuit pieces and add them to the pan.
Melt brown sugar and butter in a small saucepan, then pour it over the biscuits evenly.
Bake for 30 minutes, then let it cool for a few minutes before inverting onto a plate.
Whisk together powdered sugar, apple juice, and vanilla for icing and drizzle over the slightly cooled monkey bread.

Notes

For a more intense apple flavor, use a mix of sweet and tart apple varieties.
It’s best to serve this dessert warm for a gooey texture and flavor.
Store any leftovers in an airtight container at room temperature.

Nutrition

Serving Size: 1 piece
Calories: 350
Sugar: 23g
Sodium: 250mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg