Apple Fritter Pull-Apart Bread

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Ever since last year’s Buffalo Chicken Pull-Apart Bread, I’ve been brainstorming hundreds of ideas of what to put in a similarly party-friendly loaf, but to no avail.  Nothing really seemed exciting enough to put into motion, until a brown bag full of apples picked from the orchard begged me to find ways to use them.   Apple cider, apple pies, caramel apples, and apple crisps all seemed like great base recipes to transform into a share-able bread, but I nearly fell out of my chair when I remembered apple fritters.  Those things are brilliant.
 
Apple Fritter Pull-Apart Bread
 
And while I admittedly had no idea what I was doing when I first attempted to make this bread, I have to say that turned out brilliantly as well.  It honestly tastes just like an apple fritter, but is so much easier to make, requires no frying, and is fun to share.  Between the flavorful apple filling, the airy biscuit bread, and the sweet vanilla glaze, this loaf is exactly what you want to be baking up for special Sunday breakfasts, Fall-flavored desserts, or party-picking enjoyment.

Apple Fritter Pull-Apart Bread
 
I mean, just look at those delicious pull-apart sections.
 
Apple Fritter Pull-Apart Bread
 
No, really look at them. You can see the soft apples coated in sticky apple syrup, the cinnamon, sugar, and other fall spices clinging to the bread where the sweet glaze can’t reach, the flakiness of soft biscuit… you can almost taste it, can’t you?
 
Luckily, as I mentioned before, putting this together is so easy that you’ll be able to actually taste it whenever you want with hardly any effort at all!  Refrigerated biscuits are the key to keeping this recipe as simple as possible.
 
Apple Fritter Pull-Apart Bread in the making
 
Apple Fritter Pull-Apart Bread in the making
 
Apple Fritter Pull-Apart Bread in the making
 
Simply saute the apple mixture, spoon it onto biscuit halves, stack them, and bake them! Now you’ve got no excuse not to try it out!
 

Apple Fritter Pull-Apart Bread
 
Prep time
Cook time
Total time
 
Perfect for breakfast or dessert, this easy-to-make and share Apple Fritter Pull-Apart Bread will blow you away!
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 1 can Grands refrigerated biscuits (buttermilk, original, or honey butter all work well)
  • 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 (maybe more?)
  • 1 teaspoon vanilla
Directions
  1. Add all filling ingredients to a large saucepan over medium heat. Cook, stirring occasionally, until apples have browned and softened and sauce has thickened. Set aside to cool.
  2. Heat oven to 350 degrees F. Spray a 9 x 5 inch loaf pan with cooking spray.
  3. 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.
  4. Spoon about a tablespoon of the apple filling onto each biscuit half.
  5. Stack the biscuit halves on top of one another to form four stacks with four biscuit halves each.
  6. 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 completely fine.)
  7. Cover with aluminum foil and bake for 30 minutes. Then, remove the aluminum foil and bake until golden brown and cooked through, checking every 5 or so minutes. Let the loaf cool for 5 minutes in the pan and then remove from the pan.
  8. 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.

 

 

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Comments

  1. Bruna says

    Hey, do you recommend any homemade recipe for the biscuits? Here in Brazil there’s nowhere to buy them. Thanks!

  2. Frank says

    Thanks for posting this recipe. It looked delicious so I decided to make it. I found that after cutting the biscuits in half and putting the filling on the slices, it didn’t fill the pan from end to end (used a 9×5 loaf pan like you.) Result: it baked lopsided i.e., one side is higher than the other because the end of the load that didn’t touch the pan slid down. Am thinking next time of filling in the open end with a ball of aluminum foil to take up the extra space in the pan. The balled up foil should be flexible enough to allow the loaf to expand. Would be interested to know if, and how, you were able to fill up your loaf pan with the specific ingredients you listed. Thanks!

    • says

      Frank, I’m sorry to hear that yours turned out lopsided, but hope that it at least tasted good in the end none-the-less! Mine didn’t quite fill the pan from end to end either, but as it baked, it expanded to fit the pan (I tried to center mine as much as possible, which may have helped). The reason I don’t entirely fill the pan is because often times this results in the interior being pressed together too much with the filling and it can cause it to not cook through well. However, if you’d like, give the aluminum foil a go or add another stack of 4 biscuit halves and see if that works any better for you– you might just want to lower the temp a tad and keep it under foil longer. Hope that helps!

      • Frank says

        Thanks, Morgan. I actually thought about adding another 4 biscuits next time too. But in any case, no worries. It’ll definitely all get eaten. It’s delicious! Thanks for sharing.

    • says

      Hi Angela, I’m pretty sure it would taste great with McIntosh apples! If you give it a try, please comment back and let me know what you think!

  3. Shannon says

    I made this this evening and it is superduper tasty! Quick question though, since the drizzle was made with half-and-half do you think I need to refrigerate the whole loaf! Because it was done later at night we only ate a little bit so I’m saving it until tomorrow (Of course that is if I don’t wake up in the middle of the night and attack it LOL) … Thoughts??

    • says

      I refrigerated mine just to be safe, and I’d recommend doing the same. It might not be a problem if you don’t, but it’s better not to risk it IMO! Glad to hear you enjoyed it, by the way!

      • Shannon says

        You do know if I go back downstairs to stick in the refrigerator, I’m going to have to eat some LOL Thanks so much for the feedback I appreciate it :-)

  4. Desiree says

    The kids & I are making this RIGHT now, for my husband on Fathers Day. As he’s obsessed with apple fritters. The house smells AMAZING & love that he’s gonna wake up to this ;) However, we’re thinking this isn’t going to last until he wakes . ;)

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