Crisscross Apple Crowns

By GratefulSea

Omigosh, so simple and so delicious! I'm really glad I tried this one, and hope you will as well.

I used a 5-biscuit package, and 1 medium Pippin apple. I omitted the raisins, thinking that would be too sweet for our taste, and substituted chopped pecans for the walnuts because, you got it, that's what I had in the pantry.

I microwaved the apple mixture for just 2 minutes in my 30-year-old microwave oven, which turned out to be perfect! I had enough apple mixture leftover to have filled at least one, maybe two more biscuits. I think adding another half of an apple to the same other ingredients would extend the filling for a larger yield.

I simply used my hands to press the dough into 5-inch circles, very easy. And I baked them for exactly 18 minutes, which turned out very well.

Photo is my own.

Ingredients

• 1-1/3 cups chopped peeled tart apples
• 1/3 cup chopped walnuts
• 1/3 cup raisins
• 1/2 cup sugar, divided
• 2 Tablespoons all-purpose flour
• 2 teaspoons ground cinnamon, divided
• Dash salt
• 1 package (16.3 ounces) large refrigerated flaky biscuits
• 2 teaspoons butter, melted

Details

Servings 8
Preparation time 30mins
Cooking time 50mins
Adapted from quilttilyouwilt.net

Preparation

Step 1

In a large microwave-safe bowl, combine the apples, walnuts, raisins, 3 tablespoons sugar, flour, 3/4 teaspoon cinnamon and salt. Microwave on high for 2-3 minutes or until almost tender.

Flatten each biscuit into a 5-in. circle. Combine remaining sugar and cinnamon; sprinkle a rounded teaspoonful of sugar mixture over each. Top each with 1/4 cup apple mixture. Bring up edges to enclose mixture; pinch edges to seal.

Place seam side down in ungreased muffin cups. Brush tops with butter; sprinkle with remaining sugar mixture. With a sharp knife, cut an “X” in the top of each.

Bake at 350° for 18-22 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.