Weekend mornings in autumn can be bliss. If I'm very lucky, I will be allowed to linger in bed. If I'm beyond lucky, I'll awake to the aroma of vacuum-brewed coffee prepared by my husband. Either way, breakfast is likely to be fairly straight forward, but with more than a little bit of luxury built in:
This breakfast dish actually leaves my house smelling of baked apples, cinnamon, and pastry. I can think of few things that are as perfect for a cool autumn morning. Oh, probably the aforementioned coffee. But here's the really wonderful thing: you can make that amazing dish in your favorite nonstick skillet:
In the end, this means very little in the way of cleanup and an opportunity to linger over that glorious breakfast. If you aren't an apple fan (what!?!), you could substitute pears fairly easily in this recipe. It's delicious, tweakable, and warming inside and out. And that too, my friends, is something blissful about weekend mornings in autumn.
- 3-4 baking apples - peeled, cored, and chopped
- 1 tsp. ground cinnamon
- 1/2 c. granulated sugar
- 1 pkg. refrigerated biscuits - separated and cut into quarters
Preheat the oven to 350° F. Peel, core, and chop the apples and place them in a 10-12" nonstick skillet. Make sure you have enough apples to evenly coat the bottom of the pan. A bit more is okay, but don't use less than a generous bottom cover. Set aside.
Combine the cinnamon and sugar in a small bowl. Coat the pieces of biscuit dough in the sugar mixture and set them on a plate in a single layer. Add the sugar mixture that wasn't used in coating the biscuit pieces to the skillet and cook the apple pieces over medium heat until they are softened and caramelized, about 10 minutes. Carefully toss the biscuit pieces evenly over the top of the cooked apple pieces.
Bake the skillet in the preheated oven for 15-18 minutes or until the biscuits are golden and baked through. Serve warm with your favorite bacon or breakfast sausage.
- Yields: 4 servings
- Preparation Time: 25 minutes