It’s Fall Y’all! We even had a “cold front” on Sunday to give us the Fall season kick off. I mean, it was only 88 degrees. That is wool socks and sweatpants weather! Just kidding. It did, however, get me even more in the mood for all the Fall smells – apples, pecans and cinnamon.
As I might have mentioned before, apples are one of my favorite things to cook with. They have so many different flavors profiles and can be used where you didn’t really think they could. While apple pie is still one of the best ways to use apples, you can diversify. I promise, it’ll be okay. You can make pie next week so it doesn’t get jealous.
In the meantime, this apple pecan monkey bread is amazing. Buttermilk biscuits cut into bite size pieces, coated in cinnamon, two different sugars and melted butter. THEN throw in some apples tossed in the same concoction and topped with delicious pecan halves and we are entering heaven-in-your-mouth territory.
I know that I will tell you each recipe posted is delicious and amazing, or that I totally love apples, but this recipe has something most don’t. Yes, it’s still delicious and amazing and it does have apples, but it’s that this dish is beautiful! Church socials, pot luck tables or a nice day with family, this dish makes a gorgeous centerpiece. It screams Fall, tastes good in Spring and will keep you warm in Winter.
Autumn carries more gold in its pocket than all the other seasons.
GOOD FOOD. GOOD FRIENDS. GOOD TIMES.
Apple Pecan Monkey BreadPrint This
2 batches of Buttermilk Biscuits -or- 2 Large cans of pre-made biscuits
If making biscuits use:
- 4 cups all-purpose flour, plus more for dusting your board
- 3 Tablespoons baking powder
- 2 teaspoon salt
- ½ teaspoon baking soda
- 2 sticks (16 Tablespoons) very cold butter, cubed
- 2 cups whole fat buttermilk
- 2 large Granny Smith apples, cored, peeled and diced
- 1 cup granulated sugar, separated
- ½ cup dark brown sugar, packed, separated
- 1 Tablespoon cinnamon, separated
- ½ cup pecan halves
- 1/3 cup butter
- Preheat oven to 350F. Prepare bundt pan with non-stick spray and set aside.
- If using premade biscuits, cut into small pieces and add to a large bowl with 3/4 cup sugar, 1/4 cup brown sugar and 3/4 Tbsp cinnamon. Cover with towel and put bowl in refrigerator then skip to step 5.
- If making biscuits, add flour, baking soda, baking powder and salt to a large bowl. Whisk together. Using pastry cutter, cut in butter until mixture resembles coarse meal. Pour in buttermilk and using spatula turn until incorporated. Dough will be slightly sticky.
- Turn out dough on a floured surface. Roll dough until it is not sticky to the touch. Cut off small 1″ pieces and add to a large bowl. Toss with 3/4 cup sugar, 1/4 cup brown sugar and 1 tsp cinnamon. Cover with towel and put bowl in refrigerator.
- Use apple corer and slicer, cut both apples and then peel the slices. Dice into small pieces and toss in remaining 1/4 cup sugar, 1/4 brown sugar and 1/4 Tbsp cinnamon.
- Place pecans in bottom of bundt pan.
- Carefully add 1/3 of dough pieces on top of the pecans. Spoon in apple mixture around the entire pan evenly. Add remaining dough pieces.
- Melt butter and pour over the top of the biscuits.
- Bake for 40-45 minutes.
- Remove from oven and let cool for at least 10 minutes. Turn over on a serving dish and remove bundt pan.
- Cut and serve warm or cool.
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