Easter Apple Pie Pull-Apart Bread

This delicious and sweet recipe is perfect for Easter breakfast or brunch. The whole family will love this cross between classic apple pie and comforting bread pudding

Apple Pie Filling:
4 Granny smith apples, peeled and diced
3/4 cup Sugar
Juice and zest of half a lemon
1 teaspoon Cinnamon
1 1/2 tablespoons Cornstarch, dissolved in 2 tablespoons of water
Cinnamon-Sugar Mix:
1/2 cup Brown sugar
1 1/2 tablespoons Cinnamon
1/2 cup Melted butter
1 teaspoons Salt
2 Cans of jumbo biscuits, quartered
Powdered sugar for dusting

Preheat the oven to 375 degrees F.

Place everything except for the cornstarch mixture into a saucepan and cook until the apples are coated and slightly tender, about 5 minutes. Add in the cornstarch and cook for an additional 2 minutes until the mixture begins to thicken. Set aside.

Toss the ingredients for the cinnamon-sugar mix together in a large bowl. Add in the biscuits and toss to coat. Brush a cast-iron skillet with the butter and put in the biscuits and then the apple pie filling.

Bake for 30-35 minutes.

Serve dusted with powdered sugar.