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

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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.