Layers of buttery biscuits filled with sweet cinnamon-spiced apples — this apple pull-apart bread is an irresistible fall treat perfect for sharing.
Apple Fritter Pull-Apart Bread
This apple fritter pull-apart bread takes the best parts of a classic apple fritter — warm cinnamon, juicy apples and a sweet glaze — and turns it into a shareable loaf. Sweet cinnamon apples are cooked until tender and layered between flaky biscuit pieces, then baked until golden and finished with a simple glaze. The loaf pulls apart easily, making it ideal for family breakfasts, brunches, or fall gatherings.
It’s an easy, comforting recipe that brings donut-shop flavor to your kitchen with minimal fuss. The biscuits form flaky layers that bake up tender and pull apart into delicious portions filled with spiced apple syrup.
Ingredients
- 1 can Grands Flaky Biscuits (8 count)
- 3 large apples, peeled and diced
- 1 teaspoon lemon juice
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 2 teaspoons apple pie spice
Glaze Ingredients
- 1/2 cup powdered sugar
- 3 tablespoons milk (plus more as needed)
Tip: Use your favorite apple pie spice blend in place of individual spices, if desired.
Helpful Kitchen Supplies
- 9×5″ loaf pan
- Parchment paper
- Aluminum foil
- Medium skillet
Instructions
To Prep: Preheat oven to 350°F and line a 9×5 inch loaf pan with parchment paper.
- In a medium saucepan or skillet, combine diced apples, brown sugar, granulated sugar, lemon juice, and apple pie spice. Cook over medium heat, stirring occasionally, until the apples have softened, browned slightly, and the sauce has thickened. Remove from heat and set aside to cool.
- Open the biscuit can and gently separate the biscuits into layers until you have 16 biscuit halves. Place about a tablespoon of the cooled apple filling onto each biscuit half.
- Stack the filled biscuit halves into small towers (about 4–5 halves per stack). Arrange the stacks on their sides in the prepared loaf pan, placing a plain biscuit half at each end so no filling touches the pan. Optionally brush the tops with extra apple syrup and sprinkle with cinnamon sugar.
- Cover the pan with foil and bake at 350°F for 30 minutes. Remove the foil and bake another 25–30 minutes, or until the top is golden and the center is cooked through.
Glaze
- Whisk powdered sugar and milk together in a medium bowl until smooth. If the glaze is too thick, add an extra tablespoon of milk; if too thin, add a touch more powdered sugar until you reach the desired consistency.
- When the bread is cool enough to handle, lift it from the pan using the parchment paper and transfer to a cutting board or serving platter.
- Drizzle the glaze generously over the top, allowing it to run down the sides. Let set a few minutes before serving.
Prep Tips
- Apples: Gala or Fuji are mild and sweet and work beautifully. Use Granny Smith for a tangier, less sweet result.
- Biscuits: Choose flaky-style biscuits so they separate into layers; southern-style crumbly biscuits won’t give the same pull-apart effect.
- Storage: Store loosely covered at room temperature for up to one day, or refrigerated for a couple of days. Warm briefly before serving if chilled.
Recipe Summary
- Servings: 8
- Prep time: 15 minutes
- Cook time: 1 hour
- Total time: 1 hour 15 minutes
- Calories (estimate): 327 kcal per serving
Notes
Nutrition information is an estimate. For best results, let the glaze set slightly before slicing so the loaf holds its shape when pulled apart.
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