I just adore my cast-iron skillet - from the versatility of meals that you can cook, to the fact that it can go from the stove top to the inside of the stove, this pan just can’t be beat in your kitchen arsenal. This recipe for Skillet Apple Pie Biscuits takes advantage of your cast-iron skillet to bake up a deliciously sweet dessert.
If you don’t have a cast-iron skillet on hand, a baking dish or small cake pan will do the trick. This recipe is to die for - the taste of apple pie mixed up with cinnamon rolls is just heavenly!
- 8 Pillsbury biscuits, thawed
- 1 21 ounce can apple pie filling
- ½ cup butter, melted
- ½ cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- ⅛ teaspoon nutmeg
- ¼ cup walnut or pecan pieces (optional)
For the glaze:
- ½ cup powdered sugar
- 2-3 tablespoons cream or half & half, or 1-2 teaspoons whole milk
- Preheat the oven to 375 degrees. 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 30-35 minutes, until golden and puffy.
- Mix together the ingredients for the glaze. Drizzle on top.
- Serve hot.