Apple-Spiked Monkey Bread

By sandiB2010

Our apple-infused monkey bread recipe is warm, gooey, and scrumptious. But the best part? The cake pulls apart into individual bites -- which means eating this breakfast recipe is fun, too.

Ingredients

• Nonstick cooking spray
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 4 7 1/2 ounce can refrigerated biscuits (40 biscuits total)
• 1 1/2 cups diced, peeled cooking apples
• 1/2 cup chopped pecans
• 1/2 cup butter, melted
• 1/3 cup rum or apple juice
• 1 teaspoon vanilla

Details

Servings 14
Preparation time 25mins
Cooking time 155mins
Adapted from bhg.com

Preparation

Step 1

Directions

Coat the inside of a 4-quart slow cooker with cooking spray. In an extra-large bowl stir together granulated sugar, brown sugar, cinnamon, nutmeg, and ginger. Sprinkle 2 tablespoons of the sugar mixture in the bottom of the prepared slow cooker. Set the remaining sugar mixture aside.

Cut each biscuit into fourths. Add biscuit pieces, apples, and pecans to sugar mixture in the bowl, tossing to coat. Add coated mixture to slow cooker. Sprinkle with any remaining sugar mixture. In a small bowl stir together butter, rum, and vanilla; pour over biscuits.

Cover and cook on high-heat setting for 2 to 2 1/2 hours or until a knife inserted in center comes out clean. Turn off slow cooker. Carefully remove lid so condensation from lid does not drip onto bread. Cover opening of slow cooker completely with paper towels; place lid on top. Cool for 10 to 15 minutes. Run a knife around the edge of slow cooker; transfer bread from cooker to a large serving platter. Spoon any topping and nuts that remain in cooker onto bread; cool slightly. Serve warm.