Mom’s Hidden Apple Coffee Cake
- 1/2 stick butter, melted
- 1/2 cup sugar
- 1/2 cup chopped pecans or walnuts (optional)
- 1 tbsp ground cinnamon
- Pinch salt
- 2 (7.5 oz) cans refrigerated buttermilk biscuits (10 each)
- 2 small apples, each peeled, cored, and cut into 12 slices
Preheat oven to 400 degrees. Use some of the melted butter to grease a 9 inch round cake pan.
In a small bowl, combine the sugar, chopped nuts, cinnamon, and salt. Open the cans of biscuits and separate into 20 biscuits. Using a pastry brush, brush both sides of each biscuit with melted butter, then dip and roll in the sugar/nut mixture. Pair up each biscuit with an apple slice and arrange in the pan. I did 16 biscuits around the edge and 4 in the center. Nestle any additional apple slices in the center. Drizzle any remaining butter over the top and sprinkle with the remaining sugar/nut mixture. Bake until golden brown and biscuits are no longer doughy (make sure to check the center biscuits), about 20-25 minutes. Serve warm.
Breakfast Apple Crisp
- 2 tbsp butter
- 4 small to medium apples, peeled and cut into thin chunks (about 4 heaping cups)
- 2 tbsp granulated sugar
- 1 tsp cinnamon
- Pinch salt
Oat topping:
- 1 cup rolled oats, divided in half
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- Pinch salt
- 1/2 stick butter, cut into small bits
Preheat oven to 400 degrees.
In a 9 inch cast iron or other ovenproof skillet, melt the butter over medium heat. Add the apples and saute for 5-10 minutes. The apples should lightly brown and soften and release some liquid. Add the sugar, cinnamon, and salt and taste. Adjust the sugar and salt as needed.
While the apples cook, prepare the topping. Using a blender or food processor, process 1/2 cup of the oats into a fine flour. You’ve just made oat flour! Combine this, the remaining oats, brown sugar, cinnamon, and salt in a small bowl. Using your fingertips, work the butter into this mixture until crumbly and clumpy. Sprinkle this mixture evenly over the apples in the skillet. Transfer to the oven and bake for 12-15 minutes, until nicely browned and crisp on top. I love this over plain Greek yogurt, but it would make a wonderful topping for oatmeal or pancakes as well.
