Come fall and back-to-school season,
it’s important to have an arsenal of recipes on hand to keep the family fueled.
Whether it’s a snack after school, a bite
before practice, or something easily
portable to grab while running out the
door to catch the bus, this recipe is a
winner. We found the inspiration in
the Taste of Home Recipe Card Collection 2013, special interest magazine.
We decided to go with our own biscuit
instead of canned dough and followed
a delicious path that brought us to
this boiled cider apple filling. Sweet,
seasonally flavorful, and satisfying,
these filled-apple crowns are sure to be
a hit. —G.A.
3 1/4 cups ( 13 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 3/4 ounces) sugar
1 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup (1 stick, 4 ounces) cold unsalted
1 large egg
3/4 cup ( 6 ounces) buttermilk
2 tablespoons (1 3/8 ounces) maple syrup
1 1/2 cups ( 6 ounces) chopped, peeled
1/2 cup (3 ounces) raisins
1 tablespoon boiled cider or apple juice
1/2 cup (3 1/2 ounces) sugar
3 tablespoons (3/4 ounce) King Arthur
Unbleached All-Purpose Flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup ( 2 ounces) chopped walnuts
3 tablespoons (1 1/2 ounces) butter,
FOR THE BISCUITS: Whisk
together the dry ingredients, and
work in the cold butter, mixing
until crumbly. Whisk together the
egg, buttermilk, maple syrup, and
add to the flour mixture. Mix just
until the dough comes together.
Refrigerate the dough for 5 minutes.
FOR THE FILLING: In a large microwave-safe bowl, combine the apples, raisins,
boiled cider, sugar, flour, cinnamon, and
salt. Mix well, then microwave on high
for 2 to 3 minutes or until the apples are
almost tender. Mix in the walnuts, and set
aside to cool to room temperature.
TO ASSEMBLE: Preheat the oven to
375°F. Line a muffin tin with papers,
grease the insides of the papers.
Combine the sugar and cinnamon in the
garnish ingredients and sprinkle 1/2
teaspoon of the cinnamon sugar from the
garnish in the bottom of each.
On a generously floured surface, roll the
biscuit dough out 1/2" thick. Use a 3 1/2"
cutter to cut into 12 biscuits (stack the
scraps on top of each other and roll again
to get the last biscuits).
Sprinkle 1/2 a teaspoon of cinnamon-sug-ar mixture over each. Top with a rounded
tablespoonful of the apple mixture. Bring
up the edges to enclose the filling; pinch
edges to seal.
Place seam side down in the muffin
papers. Brush tops with butter; sprinkle
with remaining sugar mixture. With clean
scissors, cut an “X” in the top of each, all
the way through the dough.
Bake at 375°F for 18 to 22 minutes, or
until golden brown. Cool for 5 minutes
before removing from the pan to a rack.
Yield: 12 filled biscuits.
Nutrition information per serving (113g): 361 calories, 6g
protein, 53g carbohydrates, 15g fat, 2g fiber, 7g saturated fat,
0g trans fat, 45mg cholesterol, 366mg sodium, 26g sugars,
1mg vitamin C, 2mg iron, 99mg calcium. Weight Watchers
PointsPlus®: 10 points.