Ingredients
- Apple Seasoning:
- 2 cans Pillsbury Grands! Homestyle refrigerated buttermilk biscuits
- 2 cups Granny Smith apples, 1/2" pieces, divided
- 2 tablespoons brown sugar
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- Caramel Sauce:
- 1/4 cup butter
- 2/3 cup packed brown sugar
- 1/4 cup heavy whipping cream
- 4 tablespoons butter, melted
- 1 cup brown sugar
Preparation
Step 1
Preheat oven to 350°F. Grease a bundt pan.
Combine brown sugar, sugar and cinnamon in a bowl. Toss apples to coat. Reserve half a cup of apples.
•Open the biscuits and cut each biscuit into quarters. Press flat and place 1 apple piece in the center of each. Fold dough around the apple and pinch the edges to close. Repeat for all 64 quarters and set aside.
CARAMEL SAUCE:
Bring butter, brown sugar, and cream to a boil in a small saucepan, stirring occasionally. Continue cooking 3 minutes, stirring frequently. Pour one third of the caramel sauce into the greased Bundt pan. Sprinkle the half cup of reserved apples on top of the caramel sauce, coating.
•Roll each biscuit ball in melted butter and then the brown sugar and place in Bundt pan. Use only a couple tablespoons of brown sugar at a time so it doesn't get clumpy.
•Place about 20 balls in the pan and then pour another third of the caramel sauce over the top. Repeat. Top with remaining balls. Place Bundt pan on a foil lined baking sheet to keep your oven clean in case it bubbles over.
•Bake 40 minutes, or until cooked through, checking at 30 minutes to see if it's too brown. If it's getting dark, tent foil over the top of the bread to keep it from browning further.
•Let cool 20-30 minutes, then invert pan over a serving dish or cake plate before serving.
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