EASY APPLE FRITTER PULL-APART BREAD — If you love apple fritters, you’re going to love this easy loaf of bread, studded with fresh apples and topped with a powdered sugar glaze.
On the weekends, I take turns cooking with my boys, letting them choose the menu and help prepare the meal. This Easy Apple Fritter Pull-Apart Bread was the request of my 14 year-old, who is a big fan of anything remotely resembling apple pie.
And because it starts with a can of prepared biscuit dough, it’s the kind of recipe a 14 year-old can handle on his own–although I did help out with the apple chopping.
I have to say, I was pretty impressed with the end result, and so was the rest of the family. The entire loaf was gone in under ten minutes!
I made this today and it is a wonderfully warm comfort food on a rainy day……I know my family will love it and pick this as a favorite to make again. Thank You!!! ~ Ginny
Although this is a bread recipe, we enjoyed it for dessert, which got me thinking about how tasty it would be served warm with a side of vanilla ice cream.
It wouldn’t be bad for breakfast either! I mean, it has apples in it, right?
I’m a huge fan of apple fritters, and this easier to make version of the classic pastry has all the right textures and flavors to make it an excellent substitute for an actual apple fitter.
And since it’s so easy to make, I know we’ll be enjoying this amazing apple bread again and again!
Here’s what you’ll need to make Easy Apple Fritter Pull-Apart Bread
- Refrigerated biscuits
- Lemon juice
- Brown sugar
- Spices: cinnamon, ginger, nutmeg, salt
- Powdered sugar
- 1 can (16.3 oz.) Pillsbury Grands refrigerated biscuits
- 2 medium granny smith apples, peeled and finely diced
- 1 teaspoon lemon juice
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- Pinch of salt
- 1 1/2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla
- Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan.
- In a medium saucepan over medium heat, combine the diced apples, lemon juice, sugars, vanilla, spices and salt. Cook, stirring occasionally, until apples are soft and sauce has thickened, about 10 minutes.
- Carefully pull the canned biscuits apart horizontally (just like you would open a cooked biscuit) to form two circles. Flatten each biscuit half with the palm of your hand.
- Spoon about a tablespoon of the apple filling onto one biscuit round. Top with a second biscuit round and another tablespoon of filling. Repeat until you have a stack of 3-4 biscuits with filling in between.
- Continue making stacks with the biscuits and filling until all the biscuit halves have been used.
- Carefully stand the stack on end in the loaf pan, arranging them so that there is no filling touching the two ends of the pan (you may have to put to sides with filling together). Pour any remaining apple filling over the dough in the pan.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes, or until bread is golden brown. Remove to a wire rack and cool for 5-10 minutes before removing loaf from pan.
- Meanwhile, in a small bowl, whisk together ingredients for glaze. Drizzle glaze over warm bread and serve immediately.
Never miss a Let’s Dish Recipe:
If you love this recipe, you might also like:
Who Dished It Up First: Adapted from Host the Toast.