Tuesday, February 19, 2013

Apple Spiked Monkey Bread

My beautiful mom gave me this recipe, which she made for dessert last night for my family; which I then proceeded to eat as a pre-dinner snack. And I am not sorry in the least bit. The small bites of sweet apples and the crunch from the pecans really make this bread unique. It also couldn't be easier to make. Just throw everything in the slow cooker and walk away for the next couple of hours. This would make a great breakfast treat, as long as you aren't watching your diet...but I promise you it is so worth the cheat day!

Apple Spiked Monkey Bread


  • non-stick cooking spray
  • 3/4 cup granulated sugar
  • 3/4 cup packed bown sugar
  • 1 tbsp. ground cinnamon
  • 1/4 tsp. groung nutmeg
  • 1/4 tsp. ground ginger
  • 4- 7.5oz. cans refirgerated biscuit dough
  • 1 1/2 cups peeled, diced apples
  • 1/2 cup chopped pecans
  • 1/2 cup butter, melted
  • 1/3 cup rum (or apple juice for non-alcoholic)
  • 1 tsp. vanilla
Coat a 4-quart slow cooker with cooking spray. In an extra large bowl, mix together the granualted sugar, brown sugar, cinnamon, nutmeg, and ginger. Sprinkle 2 tbsp of the mixture into the bottom of the slow cooker and set the remainder of the mixture aside. 

Cut the biscuits into quarters. Add biscuits, apples, and pecans to reserved sugar mixture, tossing to coat. Add coated mixture to the slow cooker. Sprinkle with any remaining sugar mixture. In a bowl, stir together butter, rum (apple juice) and vanilla; pour over the biscuits. 

Cover, cook on high setting for 2 to 2 1/2 hours, or until a knife inserted in the center comes out clean. Turn off the cooker. Carefully remove the lid, so the liquid does not drip onto the bread. Cover the opening of the cooker completely with paper towels; place the lid on top. Cool 10-15 minutes. 

Run a knife around the edges of the cooker; transfer bread to a serving platter. Spoon any topping that remains in the cooker onto the bread; cool slighty. Serve.

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