Apple Pie Stuffed Biscuits
Sweet, cinnamon apples in between two layers of flaky, golden biscuits. These Apple Pie Stuffed Biscuits are the perfect easy treat to bake with kids. Great to bake up for a special breakfast treat or serve with vanilla ice cream for a Thanksgiving or holiday dessert.
Kids in the Kitchen:
- Apples: Cut the apples into stick shapes then kids can slice across to cut in the sticks into a small dice. You could also cut the apples into pieces and have kids use a veggie chopper like this one. So fun and easy to use! Check out my blog post, Teaching Knife Skills to Kids, for knife recommendations and more.
- Measure: There are only a few ingredients to measure in this recipe, so it’s a good opportunity to let kids practice measuring sugar and spices.
- Assemble: Show orders kids how to assemble one then let them try the rest on their own. For younger kids, have them help with sealing the dough with a fork.
- Paint and Sprinkle: Have kids help crack the egg into the bowl and whip it up with a fork. Kids can help paint the egg over the biscuits. Have them give each biscuit a cinnamon-sugar shower, showing them how to hold their hand up high and sprinkle the sugar all over the tops of the biscuits.
Subs and Tips for Making Apple Pie Stuffed Biscuits:
- Biscuits: You can use any brand of regular canned biscuits that you like. I often use the Trader Joe’s brand or Immaculate (from Whole Foods).
- Apples: I prefer crisp, tart apples for this recipe. Honeycrisp and Granny Smith are my favorites. However, any kind of apple will work in this recipe.
- Sweetener: You can use any kind of sweetener to make your apple filling. I usually just use brown sugar, but maple syrup, honey, or coconut sugar will also work. Add a little then taste and add more as needed.
Apple Pie Stuffed Biscuits
Sweet, cinnamon apples in between layers of flaky biscuits.
Ingredients
- 1 tbsp butter
- 2 medium/large apples I like Honeycrisp or Granny Smith but any kind will work
- 3 Tbsp brown sugar or maple syrup
- 1/4 tsp ground cinnamon
- tiny pinch salt
- 1 can biscuits (8 uncooked biscuits)
- 1 egg
- 3 Tbsp cinnamon-sugar (3 tbsp granulated sugar plus 1/8 tsp ground cinnamon)
Instructions
- Heat the oven to 375 degrees. Line a baking sheet with parchment paper.
- Dice the apples into very small pieces. (Kids might like to use a vegetable chopped if you have one.) I don't peel mine but you can peel the apples before you chop it if you prefer.
- Add the butter to a skillet over medium heat. Once the butter is melted, add the apples, brown sugar, cinnamon, and salt. Stir in a 1/4 cup of water to help soften the apples and create a sauce.
- Cook, stirring often, until the apples have softened and the juices in the pan have thickened, 8 to 10 minutes. Pour the apples onto a plate and set aside to cool.
- Carefully spit each biscuit in half, placing the bottom half on the prepared baking sheet. Make each biscuit half a little bigger by pressing down and flattening each piece on the parchment paper. You want the biscuit dough to be even in thickness and hold lots of apples.
- Once the apples have cooled to warm (They don't have to be completely cool just not super hot), spoon them onto the center of the bottom biscuits. You want about 3 to 4 tablespoons on each biscuit but don't add too much or they won't seal.
- Use your fingers to pinch the top biscuit dough into an even thickness, making the circle a little bit larger so it fits over the top of the apples. Place the top of the biscuit dough on top of the apples, stretching it a little to fit if needed. Press the biscuits together to seal the edges.
- Use a fork to seal the edges of the biscuits, pressing the tines all around the circumference of the circle.
- Beat the egg in a small bowl then use a pastry brush to generously brush the egg wash over the entire top of the biscuits. Sprinkle the cinnamon sugar genrously over the top of each biscuit. Use a small knife to cut a small x in the top of each biscuit to let out steam while baking.
- Bake until very golden brown, 12 to 15 minutes. Enjoy warm or room temperature.
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