Apple Pie Biscuit Bake
This Apple Pie Biscuit Bake is a warm, comforting dessert that blends the flavors of classic apple pie with soft, buttery biscuits. It’s easy to make using store-bought apple pie filling or fresh apples and is perfect for breakfast, dessert, or a cozy fall treat. Serve it warm with ice cream or a drizzle of caramel for extra indulgence!
Equipment
- 10-inch round baking pan or cast-iron skillet
- Mixing bowls
- Whisk
- Pastry brush (for buttering the pan)
- Knife (if using fresh apples)
- Small saucepan (if making homemade apple filling)
Ingredients
- Using Apple Pie Filling:
- 1 can 8-count buttermilk biscuits (Pillsbury Grands or similar)
- 1 can 21 oz apple pie filling
- 4 tbsp unsalted butter melted
- ½ cup brown sugar
- 1 tbsp ground cinnamon
- 1 tsp vanilla extract
- ⅛ tsp nutmeg
- Using Fresh Apples:
- 1 can 8-count buttermilk biscuits
- 4 apples peeled and diced (Granny Smith, Gala, or McIntosh)
- 3-4 tbsp lemon juice
- ⅓ cup granulated sugar
- 4 tbsp unsalted butter melted
- ½ cup brown sugar
- 1 tbsp ground cinnamon
- 1 tsp vanilla extract
- ⅛ tsp nutmeg
- For the Glaze:
- ½ cup powdered sugar
- 3 tbsp heavy cream
Instructions
- Prep Your Oven and Pan
- Preheat your oven to 375°F (190°C).
- Melt the butter and brush the sides of a 10-inch round pan or cast-iron skillet with it. Set aside the remaining butter.
- Prepare the Apple Filling
- 👉 If using canned apple pie filling:
- Pour the filling into a bowl and chop the apples into bite-sized pieces.
- Mix in the vanilla extract, then set aside.
- 👉 If using fresh apples:
- In a saucepan over medium heat, cook the peeled and diced apples with lemon juice and granulated sugar for about 20 minutes, until softened.
- Stir in the vanilla extract and let the mixture cool while you prepare the biscuits.
- Coat the Biscuits
- In a small bowl, combine the brown sugar, cinnamon, and nutmeg.
- Separate each biscuit and dip both sides into the sugar mixture.
- Arrange the coated biscuits in the buttered pan, slightly overlapping them.
- Sprinkle any remaining sugar mixture on top.
- Add the Apple Mixture
- Spoon the apple pie filling (or cooked apples) evenly over the biscuits.
- Drizzle the remaining melted butter over the top.
- Bake to Perfection
- Bake for 35 minutes (may take a little longer if using a 9-inch pan).
- The biscuits should be golden brown and baked through.
- Drizzle with Glaze
- In a small bowl, whisk together powdered sugar and heavy cream until smooth.
- Drizzle the glaze over the warm biscuits before serving.
Notes
Best Apples to Use: Granny Smith, Honeycrisp, Gala, or McIntosh for a balanced flavor.
Storage: Keep leftovers in an airtight container in the fridge for 3-5 days.
Reheating: Warm in the oven at 300°F for 10-15 minutes or microwave for 30-45 seconds.
Make Ahead: You can prepare the filling 24 hours in advance and refrigerate until ready to use.
Variations: Try adding chopped pecans or raisins for extra texture.
Storage: Keep leftovers in an airtight container in the fridge for 3-5 days.
Reheating: Warm in the oven at 300°F for 10-15 minutes or microwave for 30-45 seconds.
Make Ahead: You can prepare the filling 24 hours in advance and refrigerate until ready to use.
Variations: Try adding chopped pecans or raisins for extra texture.