Apple Breakfast Wedges

Submitted by SarahBeth

"From Betty Crocker. Lovely recipe for a crisp fall morning. I don't use the syrup, because it is not my favorite thing. Sometimes I skip the whole bisquick thing and use a premade crust."

 

• Ready In: 43mins
• Ingredients: 8
• Yields: 8 wedges
• Serves: 8

ingredients

• 59.14 ml packed brown sugar
• 1.23 ml ground cinnamon
• 2 medium cooking apples, peeled, thinly sliced (about 2 cups)
• 78.78 ml water
• 29.58 ml butter or 29.58 ml margarine
• 118.29 ml original Bisquick baking mix
• 2 eggs
• maple syrup (optional)

directions

1. Heat oven to 400°F Generously grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, mix brown sugar and cinnamon. Add apples; toss to coat. Set aside.
2. In 2-quart saucepan, heat water and butter to boiling. Reduce heat to low. Add Bisquick mix; stir vigorously until mixture forms a ball. Remove from heat. Beat in eggs, one at a time; continue beating until smooth.
3. Spread batter in bottom of pie plate. Arrange apples on top to within 1 inch of edge of pie plate.
4. Bake about 23 minutes or until puffed and edges are golden brown. Serve immediately. Drizzle with syrup, if desired.

Reviews

[gretoo]

This was good but mine did not rise and it just tasted like apples with a hint of "egg". I will try again and revise my review if need be!

 

[Ceezie]

This was a tasty breakfast great for DH as he is not a huge sweet fan and for me I drizzled caramel syrup on top. I also added 1 tsp vanilla and a bit more baking mix. YUM - thanks

 

[crazycookinmama]

This was very good. My DS's had it all gone before I could even get a picture of it!!! Made for Everyday's a Holiday Tag. Thanks!

 

[bigbadbrenda]

This was excellent . Light and very tasty. I just used a drizzle of maple syrup on the top. I have made this again for brunch and this time I did all the same things but added some crushed walnuts and dried cranberries. Wonderful

 

[noway]

What a unique and delicious idea! I have been in a serious breakfast rut lately, and this hit the spot. I used Granny Smith's and the tartness was a nice combination with the sweetness of the pancake part. My only disappointment, although not Sarahbeth's fault, is that mine did not rise and brown like the pictures, although it still tasted wonderful. I live in CO and sometimes have altitude issues with baking, although, I didn't think I would with this one, because I've done biscuits before with no problem. I checked the Betty Crocker website to see if there were any high altitude instructions, and it said to use an oven temp of 450F for 3500-6500 ft. I will try that next time and report back the results. Thanks for posting! Made for Holiday tag :)