Raspapple Stack ‘Em Ups

And so things are now back to routine. Which also means that moms gotta put their after school snacks thinking caps back on! We thought we might be able to help you out with a fun and tasty treat that your kiddos will gobble right up!

It’s like playing Jenga with biscuits and apple rings! Best part: You kids can lend a helping hand in stacking these layers of goodies up and there’s no way for it to topple over!

Raspapple Stacks_blog

You Will Need:
2 small apples, peeled, cored
1 can Immaculate Baking Co. ® refrigerated Buttermilk or Flaky Biscuits
1/4 cup raspberry jam
1/3 cup packed brown sugar
1 1/2 cups powdered sugar

Here’s How to Get the Dough Rolling:

  1. Heat oven to 350°F. Lightly spray 8 jumbo muffin cups or 8 (6 oz) custard cups with cooking spray. Cut each apple into 8 thin rings about 1/4-inch thick.
  2. Separate dough into 8 biscuits; separate one biscuit into 3 layers. Place one layer in bottom and 1/2 inch up side of muffin cup. Top with one apple ring, cutting to fit if necessary. Spoon rounded 1/2 teaspoon of the raspberry jam in center of apple ring; sprinkle with 1/2 teaspoon brown sugar. Repeat layers, ending with biscuit layer on top. Press edges of layers together. Repeat with remaining biscuits, apples, jam and brown sugar. Sprinkle any remaining brown sugar onto tops of biscuits.
  3. Bake 17 to 23 minutes or until deep golden brown. Cool in pan 5 minutes.
  4. Meanwhile, in small bowl, mix powdered sugar with 2 tablespoons water until smooth. If necessary, add water 1 teaspoon at a time until of drizzling consistency. Run knife around edges to loosen biscuits. Remove from pan; top each with about 1 tablespoon glaze. Serve warm or cool.

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