Ingredients:

  • 2 cups (300g) peeled and diced Granny Smith apples
  • 2 tbsp (30ml) lemon juice
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (14g) unsalted butter
  • 1 can (16 oz / 450g) refrigerated flaky biscuits
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) light brown sugar, packed
  • 1 tbsp (8g) ground cinnamon
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 1 pinch salt

Instructions:

  1. Melt 14g butter in a skillet over medium heat. Add diced apples, lemon juice, 25g sugar, and 2g cinnamon. Cook for 5–7 minutes until apples are slightly softened.
  2. Cut each refrigerated biscuit into quarters. In a large bowl, toss the biscuit pieces with 115g melted butter, 150g brown sugar, and 8g cinnamon until thoroughly coated.
  3. Grease a 10-inch Bundt pan. Layer the coated dough pieces and the sautéed apples alternately in the pan, pressing down slightly to remove air gaps.
  4. Bake at 350°F (175°C) for 30–35 minutes until the bread is deep golden-brown and the edges pull away from the pan.
  5. Allow the bread to cool in the pan for 5–10 minutes, then invert onto a platter.
  6. Whisk together powdered sugar, heavy cream, vanilla extract, and salt. Drizzle the glaze over the warm bread.