Apple-Topped Biscuits Recipe

4.5 1 4
Apple-Topped Biscuits Recipe
Apple-Topped Biscuits Recipe photo by Taste of Home
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Apple-Topped Biscuits Recipe

Read Reviews
4.5 1 4
Publisher Photo
Sharon Rose Ristich of Rochester, New York creates a tasty fruit topping for convenient refrigerated biscuits. “I usually double this recipe and put it in two pie plates to serve a crowd,” she says. “It really isn't hard to make the topping, but in a pinch, you can substitute canned apple pie filling instead,” she suggests.
Recommended: Biscuits
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 20 min.

Ingredients

  • 3 cups sliced peeled tart apples
  • 1/3 cup sugar
  • 1 tablespoon quick-cooking tapioca
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tube (16.3 ounces) large refrigerated buttermilk biscuits

Directions

In a large saucepan, combine the apples, sugar, tapioca, lemon juice, cinnamon, salt and nutmeg. Let stand for 15 minutes. Cook over medium heat for 8-10 minutes or until apples are tender.
Transfer apple mixture to a greased 9-in. pie plate. Place biscuits over apples. Bake at 375° for 18-20 minutes or until biscuits are browned. Immediately invert onto a serving plate. Yield: 8 servings.
Originally published as Apple-Topped Biscuits in Quick Cooking September/October 2005, p14

Nutritional Facts

1 each: 247 calories, 8g fat (2g saturated fat), 0 cholesterol, 610mg sodium, 40g carbohydrate (13g sugars, 1g fiber), 4g protein.

  • 3 cups sliced peeled tart apples
  • 1/3 cup sugar
  • 1 tablespoon quick-cooking tapioca
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 tube (16.3 ounces) large refrigerated buttermilk biscuits
  1. In a large saucepan, combine the apples, sugar, tapioca, lemon juice, cinnamon, salt and nutmeg. Let stand for 15 minutes. Cook over medium heat for 8-10 minutes or until apples are tender.
  2. Transfer apple mixture to a greased 9-in. pie plate. Place biscuits over apples. Bake at 375° for 18-20 minutes or until biscuits are browned. Immediately invert onto a serving plate. Yield: 8 servings.
Originally published as Apple-Topped Biscuits in Quick Cooking September/October 2005, p14

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royalviking User ID: 5863165 56318
Reviewed May. 14, 2012

"I had the ingredients to make this on hand when I was in a rush to provide a snack for my oldest daughter's class. Since I was pressed for time, I did the canned apple shortcut and mixed in the cinnamon and nutmeg. As handy as this recipe is, there's a big adjustment that I would make. The bottom of the biscuits (that sit on the apple mixture) would not bake properly and were doughy. I used a high quality stoneware pan and I bake all the time. I'd definitely make this again, but I would bake the biscuits until done, then take it out and add the heated apple mixture on top. Or maybe put it back into the oven for a few minutes after adding the apple mixture."

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