I’ve mentioned several times on the blog that I love brunch! Weekends at my house start around 9am when I decided to roll out of bed. Once I’m up and ready I head to the kitchen and whip up a full course brunch for my hubby.
While every week I try to branch out and try something different my hubby’s favorite has to be monkey bread.
Monkey bread is super quick and easy to make as long as you have the right ingredients. I almost always have sugar, brown sugar and cinnamon on hand. The only other thing you need is refrigerated biscuit dough. Since I make this often I usually have the biscuits on hand too.
Now while I do enjoy monkey bread it can get a little too boring, especially when my hubby requests it several weekends in a row.
This past weekend however, he suggested a new twist on the monkey bread that I couldn’t resist trying out. He suggested that I make monkey bread and layer my apple pie filling inside of it.
This sounded amazing so I had to try it out. I used my basic apple pie filling recipe that I use for pretty much any recipe that calls for spiced apples.
- 5 small/medium chopped apples
- 1 tbs butter
- 1/4 cup of Splenda
- 1/2 tsp of Cinnamon
- Chop apples into cubes.
- On medium heat melt butter in sauce pan.
- Add apples to butter.
- Stir in sugar and cinnamon.
- Reduce heat and cook apples until golden brown, string in to prevent burning.
- More or less cinnamon can be added at you discretion.
Monkey Bread and Apples
Next I made the monkey bread as usual, cutting the biscuits into quarters and covering with the sugar cinnamon mix.
I’ve found you get a gooier result if you layer a row of biscuit quarters and then pour a little of the brown sugar butter mix on top. As opposed to placing all biscuits in the pan and pouring brown sugar butter mix at the end.
I used this method of layering biscuits and brown sugar as I have been doing, only for this apple version I also added a layer of the apple filling.
Basically you add layer of biscuits , brown sugar butter mix and apple pie filling, then repeat. I had just enough apple pie filling to cover three layers, which meant the fourth and final layer only had the brown sugar butter mix on top, which is probably best because this will end up being the bottom of the bread when it’s turned out of the pan.
- 1/2 cup granulated sugar or Splenda
- 1 teaspoons ground cinnamon
- 4 cans (small 10 biscuits each) or 2 cans (grands 8 biscuts each) Pillsbury™ refrigerated biscuits
- 3/4 cup butter or margarine, melted
- 1 cup packed brown sugar or Splenda Brown Sugar
- 1 to 2 cups apple pie filling
- Mix butter and brown sugar and set aside.
- Mix sugar and cinnamon in large ziplock bag.
- Open one can of 10 biscuits.
- Separate biscuit dough and cut each in quarters. Shake quarters in bag to coat; place in pan. Pour a little brown sugar butter mix over layer of biscuits, enough to give it a good coat.
- Pour 1/3 of the apple pie filling over the brown sugar butter mix.
- Open the next can of biscuits and repeat, until all ingredients are gone.
- Bake at 350°F for 40 to 45 minutes or until golden brown. Cool 5 minutes. Turn upside down; pull apart to serve. Serve warm.
The experiment was a success! Monkey bread is already kind of a filling dish, with the addition of the apples, it was a full on meal. Still it was such a warm gooey delicious one.
The apple monkey bread was a great brunch addition. We even had some left over and ate it as dessert the following night topped with a little ice cream, yum!
Giant yums! You know, I almost always get a real hankering to delve into apple (and pear) desserts and savory dishes alike around this time of the year. I think it’s one last nod to the chilly months before we welcome berry and stone fruit season back with open arms.
I know exactly what you mean. Apples are often considered a fall fruit but I eat them all year round and I really enjoyed putting them in this monkey bread.