Description
This Apple Pull Apart Bread is a delightful and easy-to-make dessert featuring flaky biscuit dough layered with spiced, tender diced apples and a sweet, creamy glaze. Perfect for fall or any time you crave a comforting treat, this recipe combines warm cinnamon and nutmeg with sweet apples and a luscious vanilla glaze, baked to golden perfection and served in pull-apart slices.
Ingredients
Scale
Dough
- 2 cans Grands flaky refrigerated biscuits
Apple Filling
- 4 gala apples, diced
- 1 teaspoon lemon juice
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon vanilla extract
Glaze
- 1 1/2 cups powdered sugar
- 1/4 cup half and half
- 1 teaspoon vanilla extract
- 1 tablespoon brown sugar (optional, for topping)
Instructions
- Prepare the Apples: In a medium bowl, toss the diced gala apples with lemon juice to prevent browning. Add brown sugar, granulated sugar, cinnamon, ginger, nutmeg, allspice, and vanilla extract. Mix thoroughly until the apples are evenly coated with the spiced sugar mixture.
- Prepare the Dough: Open the cans of refrigerated biscuit dough and separate each biscuit. Layer or stack them as directed or flatten slightly to create dough layers for the pull-apart bread.
- Assemble the Bread: In a greased loaf pan, layer the biscuit dough and spiced apple mixture alternately, starting and ending with dough, ensuring apples are evenly distributed among the dough layers to create pull-apart layers when baked.
- Bake: Preheat the oven to 350°F (175°C). Bake the assembled loaf for about 45 minutes until the biscuit dough is golden brown and cooked through, and the apples are tender.
- Make the Glaze: While the bread bakes, combine powdered sugar, half and half, and vanilla extract in a bowl and whisk until smooth and pourable.
- Finish and Serve: When the bread is done baking, remove it from the oven and let it cool slightly. Drizzle the vanilla glaze over the warm pull-apart bread. Optionally, sprinkle 1 tablespoon brown sugar on top before serving for added sweetness and slight crunch. Serve warm and enjoy!
Notes
- Use tart apples like Granny Smith for a tarter flavor contrast if preferred.
- You can substitute half and half with milk in the glaze for a lighter option.
- Make sure to grease the loaf pan well to prevent sticking.
- Allow the bread to cool slightly before glazing so the icing doesn’t melt completely off but is still pourable.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.