Recipe Apple Streusel
you better sit down for this one! today i'm making a french apple piemonkey bread. it is insanely good! come along and i'llshow you how to make it and welcome to tess's kitchen. in our area in pennsylvania we knowfrench apple pie as a full crust covered apple pie that also has raisins andother spices. and when the pie cools a thin layer of simple white icing isspread over the top. taking it over the edge, i decided tomake my version of french apple pie monkey bread. i am using a granny smith apple today.
you can use a stamen, jonathan, goldendelicious or a gala. use an apple that will hold up in baking. i'm starting by making my caramel sauceand it couldn't be simpler. in a small saucepan i've added a stick of butterand one cup of brown sugar. i'm going to melt it until welldissolved and incorporated. i don't want it to boil i just wanted toget it all melted together. and once that is done i'm removing it from the heat. here i have two cans of large buttermilkbiscuits. these are always fun to open. you neverknow when they might pop and this one did.
i have found the best way to cut thesebiscuits into quarters is with the pizza cutter or, i also have used scissors. in a large plastic bag i'm adding 1 cupof granulated sugar, a pinch of salt,... 2 tablespoons of cinnamon and a half ateaspoon of pumpkin spice. you can also use allspice or even anapple spice. oh, and don't forget the nutmeg. you wantto grate about an eighth of a teaspoon of fresh nutmeg. it's going to give it that pop... thatthing that when people taste they're going to say what is that? you don't wantmuch nutmeg because it will go a long way.
seal the bag and give that a good mix.next, you want to add the pieces of biscuit in batches and shake well. makesure all the pieces are coated well and then toss into a bowl. and don't worryabout all the extra cinnamon sugar going along, it just asked all that goodness. now i'm adding 1 finely chopped grannysmith apple and a half a cup of raisins. giving that a good toss. the apples andraisins will also pick up that wonderful spiced sugar. if you like this video remember to giveme a thumbs up, subscribe and leave a comment below. you can also come visit meon facebook and tess cooks4u blog. (text modifed/updated info) in my bundt pan i had melted a coupletablespoons of butter and coated the
sides thoroughly. i'm adding a half a cup to threequarters of a cup of crushed pecans and this is totally optional but i happen tolike pecans. make sure they are evenly dispersed. i am placing the biscuit apple raisinmixture evenly around the pan. i want to make sure that the pieces arefirm but not smashed. once that is done, i'm going to set myoven to preheat at 350 degrees. i'm covering the bread and letting itrest for 20 to 30 minutes until my oven preheats. right before the bread goes inthe oven i'm pouring the caramel over the top and letting it sink through allthose pieces and down into the pecans.
i'm putting a sheet of aluminum foilover the top. just setting it on the top to help prevent excess of browning orburning on the top. bake for 45 minutes at 350 degrees andthe house smells great! let it rest for 15 minutes and it's timeto flip. the moment of truth! not too bad. just have to put thosepecans back on top and we're not done! it wouldn't be french apple pie withoutthe icing. this is a simple rich white icing. i haveone and a half cups of confectioner's sugar... about a half to 1 teaspoon of purevanilla extract, and 2 to 3 tablespoons of milk. i'm adding my milk 1 tablespoon at atime and whisking. it doesn't take much
and the sugar absorbs it quickly. keep stirring. i think this will be it attwo tablespoons. i'm at the consistency that i want with anice flowing smooth texture. you want your bread to be totally coolbefore you apply the icing. just take a spoonful and drizzle overthe bread. there's no right or wrong here. i'm goingto put the remainder in a bowl and put it in the middle of the bread so it canbe a dipping option. and oh my goodness! it tastes exactly likefrench apple pie! it's very very rich and no, it's not fatfree by any means. (lol!)
i had such a great response from thisbread that i had to make it three times. it was a definite crowd pleaser! this is an easy, inexpensive, deliciousand elegant dessert. if you want a different version of monkey bread, well,here it is. the bread is nice and flaky and pullsapart easily. each piece is rich with the spices andcoated with that sticky caramel with bits of apple, raisins and pecans. then you go in for that sweet finale ofthat white rich icing. it is like heaven in your mouth!
i hope you make this and enjoy, you willthank me later. thanks for joining me here in tess'skitchen. if you like this video please remember to give me a thumbs up andsubscribe to my channel for future recipe videos. you can also come visit meon facebook and tess cooks4u blog. (text modified/updated information) thanks for joining me and we'll see younext time.
