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Apple Pie Pull Apart Bread

This Apple Pie Pull Apart Bread features layers of cinnamon-kissed biscuits and tender apple slices, drizzled with caramel, making it a delightful dessert or breakfast option that is easy to share.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

For the bread
  • 1 can 1 (8-count) can Pillsbury Grand biscuits or your favorite refrigerated biscuit canister
  • 1 large 1 large red apple, cored and thinly sliced (Fuji, Gala, or Honeycrisp work well)
  • 1/2 cup 1/2 cup brown sugar (light or dark)
  • 2 teaspoons 2 teaspoons apple pie spice (or 2 tsp ground cinnamon)
  • 1/3 cup 1/3 cup melted butter
  • 1/3 cup 1/3 cup chopped pecans (optional — walnuts are a fine substitute)
  • 1/3 cup 1/3 cup caramel sauce (store-bought or homemade, warmed slightly for drizzling)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
  2. Thinly slice the apple. Toss slices with 1 tablespoon of brown sugar and 1/2 teaspoon of the apple pie spice to macerate briefly.
  3. Cut each biscuit into quarters. In a bowl, mix the biscuit pieces with the remaining brown sugar and spice so they’re evenly coated.
  4. Stir the chopped pecans into the melted butter. Reserve about 1 tablespoon for topping.
Baking
  1. Layer one-third of the sugared biscuit pieces in the bottom of the loaf pan. Add a layer of apple slices. Drizzle some of the butter-pecan mixture.
  2. Repeat layers ending with biscuit pieces on top. Pour any remaining butter over the top and sprinkle the reserved pecans.
  3. Bake for 35–40 minutes, or until the biscuits are golden and a knife into the center comes out clean.
  4. If the top browns too fast, tent loosely with foil for the final 10 minutes.
  5. Let the loaf rest for 10 minutes, then invert onto a serving platter. Warm the caramel slightly and drizzle over the top before pulling apart.

Notes

Serve warm with ice cream, whipped cream, or yogurt. Store at room temperature for up to 24 hours or in the refrigerator for up to 4 days. Can be frozen for up to 2 months.