Skillet Apple Pie Dessert Biscuits
The BEST Skillet Apple Pie Dessert Biscuits are refrigerated or frozen biscuits dipped in butter, coated in brown sugar & cinnamon, topped with an AMAZING 5-ingredient apple pie filling, then baked in a skillet to sticky perfection. A perfect weekend breakfast or dessert!
- 8 jumbo refrigerated biscuits
Apple Pie Filling/Topping
- 4 apples peeled & cut into ¾inch pieces **See note
- ¾ cup sugar
- 1 tablespoon lemon juice
- 1¼ teaspoon cinnamon
- 3 tablespoon cornstarch
Cinnamon Sugar Mixture
- ½ cup brown sugar
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup butter melted
- ½ cup powdered sugar
- 1 tablespoon softened butter
- 3-4 tablespoon cream or half-n-half
Á la mode
- vanilla ice cream (á la mode) optional
Mix together the sugar, cornstarch, cinnamon, and salt in a saucepan. Add apples and lemon juice. Stir until well combined. Cook over medium-low heat for 15 minutes. Set aside.
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 melted butter to the bottom. Make sure to swirl it around to coat the bottom of the skillet.
In a separate bowl mix together the brown sugar, cinnamon, and nutmeg. One at a time, dip the biscuits in the butter allowing the excess to drip off. Coat each side of the biscuit in the cinnamon sugar mixture.
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.
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**Apples: My favorite is Granny Smith, but Gala, Golden Delicious, McIntosh, or any other sturdy baking apple will work great.
Tips & Tricks
These can be stored in an airtight container overnight or in the refrigerator for 3 days. Reheat in the microwave for best results.
The apple filling and the cinnamon sugar mixture can be prepped ahead, but don’t assemble and bake until an hour before serving time.
Frozen biscuits can be used in place of refrigerated. They don't bake up quite a pretty but they are delicious.
Canned apple pie filling can be used, but the homemade filling is extremely delicious and so easy to make. If you must use canned apples be sure to cut them into the correct size pieces before adding to the pan.
- Cut the apples into the correct size. Too large and they will be crunchy and too small and they will disintegrate.
- Generously coat each biscuit with the cinnamon sugar mix. Now is not the time to get stingy.
- Spray & butter the cast iron (or cake pan) well or they will stick.
- Try to pile the apples on the biscuits because they tend to slide off during cooking.
- These are best served fresh.
Calories: 449kcal | Carbohydrates: 70g | Protein: 2g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 376mg | Potassium: 176mg | Fiber: 3g | Sugar: 50g | Vitamin A: 530IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg