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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Sharon Rose Ristich of Rochester, New York creates a tasty fruit topping for convenient refrigerated biscuits. âI usually double this recipe and put it in two pie plates to serve a crowd,â she says. âIt really isn't hard to make the topping, but in a pinch, you can substitute canned apple pie filling instead,â she suggests. Ingredients:
3 cups sliced peeled tart apples |
1/3 cup sugar |
1 tablespoon quick-cooking tapioca |
1-1/2 teaspoons lemon juice |
1/2 teaspoon ground cinnamon |
1/8 teaspoon salt |
1/8 teaspoon ground nutmeg |
1 tube (16.3 ounces) large refrigerated buttermilk biscuits |
Directions:
1. In a large saucepan, combine the apples, sugar, tapioca, lemon juice, cinnamon, salt and nutmeg. Let stand for 15 minutes. Cook over medium heat for 8-10 minutes or until apples are tender.
2. Transfer apple mixture to a greased 9-in. pie plate. Place biscuits over apples. Bake at 375° for 18-20 minutes or until biscuits are browned. Immediately invert onto a serving plate. Yield: 8 servings.
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