I think the title of this post says it all: apple pie biscuit bake. As a Southerner, there is nothing better than apple pie. Well, maybe other than biscuits. Combine them both and I’m in heaven!

Not only is this a delicious dessert recipe, but it’s even great for a special breakfast. You can use either canned pie filling or fresh apples, it’s totally your preference!

One thing that I love during the fall is the abundance of apples. I have always loved anything apple, and having a sweet tooth…this dessert is like Heaven on a plate for me. It’s easy enough to make that you can pull it together for a quick weeknight dessert but it’s also polished enough that your guests will think you spent hours putting it together (we’ll keep the fact that it’s so easy to make between us).

A few quick pointers when making my apple pie biscuit bake:

You don’t have to make your own glazed topping, you could grab a jar of your favorite cream cheese icing instead from the store (although the glazed topping is easy to make!)
I personally prefer Pillsbury Butter Tastin’ Biscuits for this…their flavor adds something to this recipe that other canned biscuits don’t!
After you make this, be sure to refrigerate it if you aren’t serving immediately.

Now, for the recipe. I’d love to hear what you think about this apple pie biscuit bake in the comments below!

Apple Pie Biscuit Bake

Ingredients

Ingredients with Pie Filling
• 1 tube – 8 buttermilk biscuits
• 21oz – Apple Pie Filling
• ½ stick – Unsalted butter 4 tbsp
• ½ cup brown sugar
• 1 tbsp ground cinnamon
• 1 tsp vanilla extract
• 1/8 tsp nutmeg
Ingredients with fresh apples
• 1 tube – 8 buttermilk biscuits
• 4 apples – peeled and diced
• 3-4 tbsp lemon juice
• 1/3 cup granulated sugar
• ½ stick – Unsalted butter
• ½ cup brown sugar
• 1 tbsp ground cinnamon
• 1 tsp vanilla extract
• 1/8 tsp nutmeg
Glazed Topping
• ½ cup powdered sugar
• 3 tbsp heavy cream

Instructions

Preheat oven to 375 degrees. Best made with a 10 inch round pan or skillet. Will work with a 9-inch pan as well.
Melt the butter and brush the sides of your pan with it, set aside the remaining butter.
If using fresh apples : Set your stove to medium temperature. Take your peeled and diced apples and cook them on the stove along with the lemon and sugar for about 20 minutes. Mix in the vanilla, and then set aside. Allow the apples to cool and thicken while preparing the biscuits.
In a small bowl, combine the brown sugar, cinnamon and nutmeg. Dip each biscuit into the mixture, front and back, and place into your pan. When finished, set aside the rest of your sugar, cinnamon and nutmeg mixture.
If using pie filling, Pour the filling into a bowl, slice up the apples into small pieces and mix in the vanilla extract. Spoon the filling all over the top of your biscuits.
If using the fresh apples, spoon the cooked mixture over the top of your biscuits.
Sprinkle the remaining brown sugar, cinnamon and nutmeg mixture over the top and then drizzle with your remaining butter.
Bake for 35 minutes, may take longer if you are using a 9-inch pan.
Drizzle the glaze on top and serve while warm.