I love making these for breakfast. They’re so different and so easy! They make awesome leftovers for desserts… You can play around with different variations to find your own preferred filling. We have a child that can’t really eat nuts here, so we omit the nuts in this recipe and double up on the raisins. Feel free to comment and share your variations on here if you’d like!
- 1 1/3 cups peeled and chopped tart apples (I like using Granny Smith)
- 1/3 cup chopped walnuts
- 1/3 cup raisins
- 3 tablespoons sugar and also 1/4 cup sugar (keep these measured portions separate)
- 2 tablespoons all-purpose flour
- 3/4 teaspoon ground cinnamon and also 1 1/4 teaspoons of ground cinnamon (keep these measured portions separate)
- dash of salt
- 1 package (16.3 ounces) large refrigerated flaky biscuits (I use Pillsbury Grands — the one with 8 biscuits in it)
- 2 teaspoons butter, melted
- In a large microwave-safe bowl, combine the apples, walnuts, raisins, 3 tablespoons sugar, flour, 3/4 teaspoon cinnamon and salt. Microwave on high for 2-3 minutes or until almost tender.
- Flatten each biscuit into a 5-in. circle. Combine remaining sugar and cinnamon; sprinkle a rounded teaspoonful of sugar mixture over each. Top each with 1/4 cup apple mixture. Bring up edges to enclose mixture; pinch edges to seal.
- Place seam side down in ungreased muffin cups. Brush tops with butter; sprinkle with remaining sugar mixture. With a sharp knife, cut an “X” in the top of each.
- Bake at 350° for 18-22 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.
Yield: 8 servings.