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Criss Cross Apple Crowns
Source: The Pampered Chef
4 small Granny Smith apples
1/2 cup chopped walnuts
1/2 cup raisins
3 tablespoon all purpose flour
1 tablespoon ground Cinnamon, divided
3/4 cup sugar, divided
1 package (17.3 ounces) grand-size flaky or buttermilk biscuits (8 biscuits)
1 package (10.2 ounces) grand-size flaky or buttermilk biscuits (5 biscuits)
1 tablespoon butter or margarine, melted
Vanilla ice cream or thawed, frozen whipped topping (optional)
Caramel ice cream topping (optional)
Preheat oven to 350°F.
Peel, core and slice apples. Place apples, walnuts, raisins, flour, 1 teaspoon cinnamon and 1/4 cup sugar in a bowl and mix well. Microwave apple mixture on high 3 minutes or until hot. Mix well.
Separate 12 biscuits and place on cutting board. Roll each biscuit into a 5-inch disk, flouring dough as needed. Arrange biscuits in a single layer on clean, flat surface.
Combine remaining sugar and cinnamon. Sprinkle 1/4 cup of mixture over biscuits. Divide apple mixture evenly onto center of each biscuit; gather up edges over filling, pinching to seal.
Microwave butter about 15 seconds or until melted. Holding each biscuit at sealed end, dip each biscuit into butter, then into remaining cinnamon-sugar mixture. Place biscuits, seam side down, into muffin pan. Do not press down into cup! Using a serrated bread knife, cut through top of each biscuit, making a crisscross pattern.
Bake 25-30 minutes or until golden brown. Remove from pan.
If desired, serve with a scoop of vanilla ice cream and drizzle with caramel sauce.
Yield: 12 servings.