Well, all the leaves have officially fallen off our young 2-year old trees. Went from 90’s to 70’s within a week and apparently that’s all it took! They looked scrawny before… now just pathetic. But regardless, that’s usually the signal that it’s time to clean out the garden box and put away the lawn toys. It’s Fall in California.
That also means it’s time for a trip up to Apple Hill, where Paul and I got married. Except instead of putting on a fancy gown and going to that tiny orchard with the gazebo, now we wear blue jeans, and take the kids for hayrides, face painting, and fresh apple cider. And you know what? I love it.
We bring back a ton of fresh apples straight off the trees. And I spend the rest of the weekend baking apple crisps and slow cooking apple sauce. The house smells amazing.
This pull-apart bread was for breakfast. And since it only requires one apple, I guess I’ll just have to make it 67 more times.
I’m ok with that.
Easy Apple-Cinnamon Pull-Apart Bread
Prep time: 15 minutes
Cook time: 25 minutes
• 1/2 stick of unsalted butter
• 1 tube of Pillsbury refrigerated Grands Homestyle biscuits
• 1 large apple, grated
• 1/2 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 1/4 cup finely chopped hazelnuts
• maple syrup, optional
Preheat the oven to 350 degrees.
Put the cold butter in a nonstick bundt pan coated with cooking spray and let it melt in the preheating oven.
While the butter melts, cut the Grands biscuits into quarters. In a large bowl, gently toss the biscuit pieces, apple, brown sugar, cinnamon, and hazelnuts together, making sure the biscuit pieces stay separated and get coated on all sides.
Once the butter is melted, add the biscuit mixture to the pan, sprinkling with any nuts and apple pieces that get left behind.
Bake for 25 minutes or until golden. Run a dull knife around the edges to loosen. Turn out on a dish and enjoy!
(adapted from my Maple Pecan Pull Apart Bread)