• Cooking Time:
  • Servings:
  • Preparation Time:



  • 4 small Granny Smith apples
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • 3 Tbs. flour
  • 1 Tbs. ground cinnamon, divided
  • 3/4 cup sugar, divided
  • 17.3 oz. pkg. grand-size flaky/buttermilk biscuits (8 biscuits)
  • 10.2 oz. pkg. grand-size flaky/buttermilk biscuits (5 biscuits)
  • 1 Tbs. butter or margarine, melted
  • Vanilla Ice cream or Cool Whip, optional
  • Caramel ice cream topping, optional


  • Heat oven to 350. Peel, core and slice apples. Place apples, walnuts,
  • raisins, flour, 1 tsp. cinnamon and 1/4 cup sugar in a bowl and mix well.
  • Microwave apple mixture on high 3 minutes or until hot. Mix well. Separate 12
  • biscuits and place on cutting board. Roll each biscuit into a 5” disk, flouring
  • dough as needed. Arrange biscuits in a single layer on clean, flat surface.
  • Combine remaining sugar and cinnamon. Sprinkle 1/4 cup of mixture over
  • biscuits. Divide apple mixture evenly over center of each biscuit; gather up
  • edges over filling, pinching to seal. Microwave butter about 15 seconds or
  • until melted.
  • Holding each biscuit at sealed end, dip each biscuit into butter, then in
  • remaining cinnamon-sugar mixture. Place biscuits, seam side down, into muffin
  • pan. Do not press down into cup! Using a serrated bread knife, cut through
  • top of each biscuit, making a crisscross pattern. Bake 25-30 minutes or
  • until golden brown. Remove from pan. If desired, serve with a scoop of vanilla
  • ice cream and drizzle with caramel sauce.

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