That’s right, no canned biscuits in this pull-apart recipe. If you wanted to go the easy route though, I won’t judge. (Even though the from scratch biscuits will be better and take less than 5 minutes of time… but again, I won’t judge. Much.)
Apple Pull-Apart Bread
- 2 good sized apples (I used no name naturally imperfect** Cortland variety. Macs would also be good)
- 1/4 cup pure maple syrup
- 1 tsp apple pie spice (or 1 tsp total of your favourite blend of cinnamon, nutmeg, ginger, cloves)
- 1 tsp fresh lemon juice
For the bread:
- 2 cups (spooned and levelled) all-purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1 tsp sugar
- 1/2 cup cold unsalted butter (1 stick)
- 1 egg
- Milk to equal 1 cup when added to the egg above
For the glaze:
- 1 cup icing (powdered) sugar
- 1/2 tsp pure vanilla extract
- 2 tbsp water
- 1/4 sliced almonds (optional)
First, make the apple mixture. Peel and small dice your apples. Add to skillet, along with maple syrup, lemon juice and spice. Cook over medium-high heat until the apples are softened and the syrup has thickened. Warning, at this point your home is going to smell amazeballs… but stay focused and try not to eat all of the apples (although you may have a couple spoonfuls leftover when you are done to use as you please). Remove from heat and set aside while you prep the biscuit dough.
To make the biscuits, combine the flour, baking powder, salt and sugar in a large bowl. Using a box grater, grate the cold butter into the dry ingredients and then mix in with a fork. Beat egg lightly in a 1 cup measure and then add milk up to the 1 cup mark. Add all at once to dry mixture and bring together with fork. When the mixture is just coming together, transfer to a floured board and lightly knead about 10 times to make a rollable dough. Pat or roll the dough thinner than you would for biscuits, about half an inch thick or so. Cut into squares with a pizza cutter or knife (I ended up with 20 pieces). Place a teaspoon or so of the apple mixture on to each biscuit and then stack into a prepared loaf pan (I used parchment as well, just to be safe because of the sugar). It’s easiest to do this by propping up the loaf pan on end and just stacking. Make sure to put the top piece apple side in… you don’t want it sticking to the side of the loaf pan. I had some extra pieces, so I just folded them and stuck them in wherever they would fit; really the more haphazard the prettier it can turn out.
Cover loosely with foil and bake in a preheated 350 degree oven for 20 minutes. Remove foil and continue baking for another 24 minutes. Remove from pan onto a wire rack to cool. After the loaf has cooled for about 20 minutes, whisk together the glaze ingredients and spoon it on in layers, adding nuts if you’re using.
no name® Naturally Imperfect™ produce makes healthy food accessible to more Canadians
**Smaller or misshapen produce that tastes great and is good for you, is now available at Atlantic Superstore®, Your Independent Grocer®, Save Easy® and select no frills® locations in Nova Scotia. Furthering its commitment to offering affordable, quality products to customers, Loblaw Companies todaymakes the no name® Naturally Imperfect™ line of fruits and vegetables available to Nova Scotians. Starting with apples, no name® Naturally Imperfect™ produce costs up to 30 per cent less than traditional produce options found in store.
Launched in March 2015 with apples and potatoes in Ontario and Quebec, no name® Naturally Imperfect™ produce can now be found across the country in select Loblaw banner stores.
“When it comes to produce, Canadians know that beauty is more than skin deep,” said Ian Gordon, senior vice president, Loblaw Brands, Loblaw Companies Limited. “Our customers recognize they get the same flavour and nutritional benefits in spite of appearances. The positive response to our initial offering of apples and potatoes in Ontario and Quebec demonstrated the opportunity to expand the no name® Naturally Imperfect™ line and offer more selection at a great price to more Canadian families.”
Produce included in the no name® Naturally Imperfect™ program was previously used in juices, sauces or soups, or may not have been harvested due to their small size. With this program, Loblaw Companies is working to ensure farmers have a market for smaller, misshapen fruit so that it does not go to waste.
The Loblaw produce teams continue to work with partners to further deepen the offering. Customers should be on the lookout for more no name® Naturally Imperfect™ products before the end of the year.
Disclosure: I was supplied with some apples and other ingredients from Loblaws to experiment with in the kitchen. Recipe & opinions are honest and my own.