Skillet apple pie biscuit

Harley

8 frozen buttermilk biscuits thawed or Easy Cream Biscuits

1 21 oz can premium apple pie filling

½ cup butter melted

½ cup light brown sugar

1 Tbsp ground cinnamon

1 tsp pure vanilla extract

⅛ tsp nutmeg

¼ cup walnut or pecan pieces [optional]

Glaze: [May double if desired]

½ cup powdered sugar

2 to 3 Tbsp cream or half & half

Preheat the oven to 375°F. Melt the butter, and brush on all sides of a 10-inch cast iron skillet.

In a bowl, mix together the brown sugar, cinnamon and nutmeg until blended.

Dip each biscuit in the butter, and sprinkle all sides with the cinnamon sugar mixture. Arrange side by side in the skillet.

Cut the apples in the pie filling into smaller pieces, and mix in 1 teaspoon of pure vanilla. Arrange over the biscuits.

Pour the remaining butter over all and sprinkle the remaining cinnamon-sugar on top.

Bake for 30 to 35 minutes, until golden and puffy.

Mix together the powdered sugar and cream until smooth. May double, if desired. Drizzle on top. Serve immediately.

When apples are in season, or when time permits, I prefer to make my own fresh apple topping.

Ingredients:4 cups apples, peeled, cored & cut into pieces [your favorite variety]⅓ cup granulated sugar1 lemon, juiced¼ tsp salt

Directions:In a heavy bottomed saucepan, cook 4 cups of cubed apples with the juice of 1 lemon, ⅓ cup granulated sugar and ¼ tsp salt. Cook over medium-low heat until tender, about 20 minutes. Remove from the heat and stir in the vanilla. Thicken the juices with cornstarch if needed. Proceed with the recipe as written.

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