This autumnal-inspired bake, laced with cinnamon and studded with sweet chunks of fresh apple, is sure to satisfy any sweet craving.
Apple Monkey Bread
Serves: 1 (10-inch) loaf
Ingredients
- 3 cups chopped Pink Lady apples (about 2 medium apples)
- 1 cup pecans, chopped
- 1⁄2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 (16.3-ounce) cans refrigerated biscuits, quartered and rolled into balls
- 1⁄2 cup unsalted butter
- 1⁄2 cup Apple Butter (recipe follows)
- 1⁄3 cup firmly packed light brown sugar
- 1⁄4 cup maple syrup
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon kosher salt
Instructions
- Preheat oven to 350°.
- In a large bowl, toss together apples and pecans.
- In a medium bowl, whisk together granulated sugar and cinnamon. Working in batches, toss dough portions in cinnamon sugar mixture, shaking off any excess.
- In a small saucepan, melt butter over high heat. Stir in Apple Butter, brown sugar, and maple syrup. Bring to a boil, and cook, stirring frequently, until sugar is melted and mixture is combined, 2 to 3 minutes. Remove from heat, and whisk in vanilla and salt.
- Spray a 15-cup Bundt pan with baking spray with flour. Pour one-fourth of syrup mixture (about 1⁄3 cup) into prepared pan, and top with 1 cup apple mixture. Arrange 1 layer of dough portions in a single layer in pan; repeat layers twice. Top with remaining syrup mixture.
- Bake until cooked through and an instant-read thermometer inserted near center registers 190°, 35 to 40 minutes. Let cool in pan for 10 minutes. Invert onto a serving dish. Best served warm.
Apple Butter
Serves: about 5½ cups
Ingredients
- 1⁄2 cup apple cider
- 1⁄3 cup granulated sugar
- 1⁄3 cup firmly packed light brown sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons ground cinnamon
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 5 pounds Honeycrisp apples (about 8 medium apples), chopped
Instructions
- In a medium or large saucepan, whisk together cider, sugars, lemon juice, cinnamon, salt, nutmeg, and cloves. Add apples, and stir until coated. Cook over medium heat, stirring occasionally, until apples are soft and begin to break down, about 30 minutes.
- Using an immersion blender, purée apple mixture until smooth. (Alternatively, ladle apple mixture into the container of a blender. Secure lid on blender, and remove center piece of lid to let steam escape; place a clean towel over opening in lid to avoid splatters. Blend until smooth. Return to saucepan.) Cook over medium-low heat, stirring occasionally, until mixture becomes thick, about 1 hour. Transfer to a heatproof container, and let cool completely. Refrigerate in an airtight container for up to 3 weeks, or freeze for up to 1 year.
