A German take on the classic monkey bread – soft biscuits oozing with diced apples, sugar and cinnamon and topped with a sweet icing glaze.
Bread + Filling
- 1 can homestyle or buttermilk biscuits (8 large biscuits)
- 2 large apples, diced (try using Cortland)
- 1 tablespoon lemon juice
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/4 cup raisins, chopped (optional)
- 1 cup confectioners’ sugar
- 1 tablespoon butter, softened
- 1/2 teaspoon vanilla extract
- 1 teaspoon milk (more if needed)
Bread + Filling
- Preheat oven to 350° F. Spray 9×5 loaf pan with nonstick cooking spray. Set aside.
- Cut each biscuit in half to double the amount of biscuit discs. Press each between the palms of your hand to flatten and stretch them out a bit. The goal is to get them wide enough to fit the width of your loaf pan. Set aside.
- In a medium bowl, toss your diced apples in the lemon juice – this will keep them from turning brown (and adds a little zing). Add brown sugar, sugar, cinnamon, vanilla, nutmeg, ginger and raisins (if desired). Stir to combine.
- Pour your filling mixture into a large saucepan and warm over medium heat. Stir occasionally until apples are soft and sauce starts to thicken. Remove from heat and let cool for a few minutes.
- Hold loaf pan in one hand vertically and at a slight angle, and place one of your biscuits at the bottom (flat against the side). Spoon about a tablespoon of the filling mixture on top of the biscuit, as much in the center as possible. Top with another biscuit and press the bottom and sides against the biscuit below it to help seal the filling and prevent it from leaking out the sides. Spoon another tablespoon of filling on top and continue this process until you’ve used all the filling and biscuits, finishing with a biscuit.
- Cover with aluminum foil and bake for 35 minutes. Uncover and continue baking until top of the loaf is browned. Let set in pan for 5-10 minutes, then remove from pan and place on a platter to finish cooling.
- In a small bowl, combine confectioners’ sugar, vanilla, butter and milk and stir briskly to combine. You want to be able to pour the glaze, so add more milk to thin it out if necessary.
- Pour glaze over top of loaf in whatever way your little heart desires. Serve slices warmed and enjoy!
- Calories: 1612
- Sugar: 267
- Sodium: 621
- Fat: 29
- Saturated Fat: 12
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 341
- Protein: 10
- Cholesterol: 34