- 1 can Pillsbury Grands honey butter flavored refrigerated biscuits
- Filling:
- 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
- Glaze:
- 1 ½ cups powdered sugar
- ¼ cup half and half
- 1 teaspoon vanilla
Optional: one half cup pecan pieces. Sprinkle these on 5 minutes before taking out of oven.
Add all
filling ingredients to a large saucepan over medium heat.
Cook, stirring occasionally, until apples have browned and softened and sauce has thickened.
Cook, stirring occasionally, until apples have browned and softened and sauce has thickened.
Set aside to
cool. Can be refrigerated and used the next day to assemble the apple stacks.
Heat oven to 350° Grease a 9 x 5 inch loaf pan
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 fine.)
Cover with aluminum foil and bake for 30 minutes.
Heat oven to 350° Grease a 9 x 5 inch loaf pan
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 fine.)
Cover with aluminum foil and bake for 30 minutes.
Remove the
aluminum foil and bake until golden brown and cooked through,
checking every 5 minutes or so. 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.
checking every 5 minutes or so. 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.
