Soft, flaky refrigerated biscuit dough filled with cinnamon-sugar apples, and chopped pecans. These are a special treat and no one would ever know how easy they are!
These little apple biscuit crowns and I go way back. When I was first married, 8 years ago, these were one of the first things I can remember making. I was not good at cooking, following recipes, or anything of that sorts way back then. I remember feeling so proud because they actually turned out! They are so simple but yet so delicious and have made regular appearances since; through 3 moves, 3 different house, and 3 kids. These are definitely as tried and true as you can get 🙂
It starts with refrigerated canned biscuit dough. Chop up some apples, walnuts, and mix together some cinnamon-sugar and that’s it! They bake up into these cute little puffy biscuits.
I prefer to use a granny smith apple in these, just because the tartness of the apple blends well with the sweet cinnamon-sugar and the buttery biscuit. Any apple will work. Find one you love and use it.
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- 1 1/3 cups chopped, peeled tart apples [like granny smith apples]
- 1/3 cup chopped walnuts
- 1/2 cup granulated sugar, divided
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon, divided
- pinch of salt
- 1 package (16.3 ounces) large refrigerated flaky biscuits
- 1 tablespoon butter, melted
- Preheat oven to 350 degrees.
- In a microwaveable-safe bowl, combine the chopped apples, walnuts, 3 tablespoons of sugar, flour, and 3/4 teaspoon cinnamon. Microwave for 2-3 minutes or until apples are tender. Set aside.
- Combine remaining sugar and cinnamon in small bowl; 5 tablespoons granulated sugar and 1 1/4 teaspoon cinnamon.
- Flatten each biscuit (there will be 8 of them) into a 5" circle. Sprinkle a heaping teaspoonful of cinnamon sugar mixture over the dough circle, and 1/4 cup of the apple mixture in the middle. Take the sides of the circle and bring them up to enclose the apple in the middle. Pinch the edges at the top to seal. Place seam side down in ungreased muffin cup. Repeat for remaining biscuits.
- Brush the melted butter over the tops of the biscuits in the muffin tin. Sprinkle with the remaining cinnamon-sugar mixture. Take a sharp knife and cut a small "x" into the top.
- Bake for 16-20 minutes. Let cool in the muffin pan for 5-10 minutes and then remove the biscuit crowns to a cooling rack. These are so yummy eaten warm!
I hope you enjoy these! Have a great day! xoxo