Mix together the sugar, cornstarch, and cinnamon in a saucepan. Add apples and lemon juice. Stir until well combined. Cook over medium-low heat for 15 minutes. Set aside.
4 apples, ¾ cup sugar, 1¼ teaspoon cinnamon, 3 tablespoon cornstarch, 1 tablespoon lemon juice
While the apples are cooking preheat the oven to 375°. Melt the butter in a bowl. Spray your 12-inch cast iron skillet with non-stick spray and add a couple tablespoons (no need to be exact) of the melted butter to the bottom. Make sure to swirl it around to coat the bottom of the skillet.
½ cup butter
In a separate bowl mix together the brown sugar, cinnamon, and nutmeg. One at a time, dip the biscuits in the remaining melted butter allowing the excess to drip off. Coat each side of the biscuit in the cinnamon sugar mixture.
½ cup brown sugar, 1 tablespoon cinnamon, ¼ teaspoon nutmeg, 8 jumbo refrigerated biscuits
Spread the coated biscuits around the skillet evenly. Add the apples and all the cooking liquid to the top of the biscuits. Try to get as many apples on the top of the biscuits as possible because they like to slide off during the baking time. Pour over the remaining butter and sprinkle with the rest of the cinnamon sugar mix.
Bake for 30-35 minutes. They are done baking when the middle biscuit isn't doughy. It will be moist but not raw in appearance.
While the dessert biscuits are cooling, stir the icing ingredients together until smooth. Once the apple biscuits have cooled for 10 minutes, drizzle the icing across the top. Serve as is or á la mode.
½ cup powdered sugar, 1 tablespoon softened butter, 3-4 tablespoon cream, vanilla ice cream (á la mode)
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