Prep 20 mins
Cook 25 mins
Credit for this recipe goes to Marie Balhiser of Oregon who entered it in the 1976 Bake-Off. The sweet apples pair up with the tang of cranberries for a wonderful filling that's topped with flaky biscuits. Mmmm.
- 4 cups chopped peeled apples
- 2 cups cranberries
- 1 cup water
- 1 1⁄4 cups sugar
- 1⁄2 cup chopped nuts, if desired (optional)
- 2 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1 (12 ounce) canpillsbury golden layers refrigerated biscuits
- 1⁄4 cup sugar
- 1⁄2 teaspoon cinnamon
- 3 tablespoons margarine or 3 tablespoons butter, melted
- 1⁄4 cup chopped nuts
- Heat oven to 400°F
- In large saucepan, combine apples, cranberries and water; cook over medium heat for 5 minutes.
- In small bowl, combine 1 1/4 cups sugar, 1/2 cup nuts, cornstarch, salt and 1/4 teaspoon cinnamon.
- Stir into apple mixture; cook 2 to 4 minutes or until thickened.
- Pour into ungreased 13x9-inch pan.
- Separate dough into 10 biscuits.
- Separate each biscuit into 2 layers.
- In another small bowl, combine 1/4 cup sugar and 1/2 teaspoon cinnamon.
- Dip one side of each biscuit in melted butter, then in sugar mixture.
- Arrange biscuits, sugared side up, over hot apple mixture, overlapping to make 2 rows.
- Sprinkle with 1/4 cup nuts.
- Bake at 400°F for 20 to 25 minutes or until deep golden brown.
- If desired, serve warm with cream or ice cream.