Reviewed: Jan. 3, 2009

Very easy and it looked so pretty! Next time I will bake it in my cast iron skillet. I had to add a few more apples. It is not overly sweet. Great for breakfast.

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HOOKEDONJESUS

Living In: New Bern, North Carolina, USA

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Reviewed: Jan. 2, 2009

I had three apples left, so I used them all. I also had the Grands biscuits on hand. I had to cook a little bit longer. It's a desent quick dessert.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 1, 2009

I made this dish because I already had all the ingredients on hand and I wanted to serve something sweet on New Year's Day. Now, I will go and buy the ingredients specifically to make this again! It was gooey and delicious. I left the nuts out and added an extra tsp of cinnamon. That was perfect. All the ingredients cooked to a nice soft consistency and it smelled wonderful as it baked.

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Ernsk

Cooking Level: Intermediate

Living In: Erlanger, Kentucky, USA

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Reviewed: Nov. 14, 2008

When I came across this recipe I recognized it as one I made probably 20 years ago when my kids were small--and I remember they loved it. Making it again today reminded me that they probably would have preferred it without the nuts. Actually, I think I would have preferred it that way too. Considering this begins with a tube of refrigerated biscuit dough, this is really pretty darn good. Juicy and cinnamony apples (I used three) surrounding tender, cakey pieces of biscuits. Pretty too!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: May 2, 2008

This a recipe I have used for years. I like using the flaky biscuits so the sauce gets down in the layers. Always a hit.

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CABIOS

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Reviewed: Aug. 23, 2007

Made this for church this week and was a BIG HIT. Have to bring copies of the recipe next week! Very easy to prepare, did part of it the night before and made it very quick that morning. Will definitely make it again and wouldn't change a thing on the recipe.

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