These treats are delicious any time of day. Serve warm with a scoop of ice cream for a great at home dessert, serve for a light breakfast and send the kids off to school with one of these.
Ingredients:
4 Small Granny Smith Apples
1/2 Cup walnut halves, chopped
1/2 Cup raisins
3 Tablespoons all-purpose flour
3/4 cup sugar, divided
1 Tablespoon ground cinnamon
1 Package (17.3 oz.) Grand-size flaky or buttermilk biscuits (8 biscuits)
1 Package (10.2 oz.) Grand-size flaky or buttermilk biscuits (5 biscuits)
1 Tablespoon butter or margarine, melted
Ice cream (optional)
1. Preheat oven to 350 F. Peel, core and slice apples using Apple Peeler/Corer/Slicer; cut apple slices into wedges using Apple Wedger. Chop walnuts using Food Chopper. Place apples, walnuts, raisins, flour, 1/4 cup of the sugar and 1 teaspoon of the cinnamon in Classic Batter Bowl; mix well. Microwave apple mixture on High 3 minutes or until hot; mix well.
2. Separate 12 biscuits. (Discard remaining biscuit or set aside for another use.) Using lightly floured Bakers Roller, roll each biscuit into a 5-inch circle. Combine remaining sugar and remaining cinnamon in Small Batter Bowl. Place 1/4 cup of the sugar mixture in Flour/Sugar Shaker; sprinkle evenly over biscuits. Using Medium Scoop, divide apple mixture evenly onto center of each biscuit.
3. Gather up edges over filling, pinching lightly to seal. Place butter in Small Micro-Cooker; microwave on High 20 seconds or until melted. Holding filled biscuits at the sealed end, dip each biscuit into butter, then into remaining cinnamon-sugar mixture in batter bowl.
4. Place biscuits, seam side down, into Stoneware Muffin Pan. Cut an "X" pattern through the top of each biscuit. Bake 25-30 minutes or until golden brown. Remove from pan. Serve with ice cream if desired. Yield: 12 servings. To make mini crisscross apple crowns, use the Small Scoop instead of the Medium Scoop and fill half with the apple filling. Bake for 13-15 minutes or until golden brown.
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