Mini Apple Biscuit Puddings
Servings: 6-8 mini puddings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients:
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For the Apple Filling:
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2 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
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2 tablespoons butter
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1/4 cup brown sugar (light or dark)
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1 tablespoon lemon juice
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1 tablespoon all-purpose flour (to thicken)
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For the Biscuit Base:
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1 package of refrigerated biscuit dough (like Pillsbury Grands or a similar brand)
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1/4 cup heavy cream or milk
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1/4 cup sugar
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1/2 teaspoon vanilla extract
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Pinch of salt
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Optional: a sprinkle of cinnamon or powdered sugar for topping
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Instructions:
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Prepare the Apple Filling:
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In a medium saucepan, melt the butter over medium heat.
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Add the diced apples and cook for about 5-7 minutes, stirring occasionally until the apples begin to soften.
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Stir in the brown sugar, cinnamon, nutmeg, and lemon juice. Continue cooking for another 5-6 minutes until the apples are tender and the mixture thickens slightly.
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Add the flour and stir to combine. Cook for an additional minute. Set the apple mixture aside to cool.
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Prepare the Biscuit Dough:
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Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or ramekins.
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Open the biscuit dough and separate the biscuits. Flatten each biscuit into a circle, either using your hands or a rolling pin.
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Place one flattened biscuit into each cup of the muffin tin, gently pressing down to form a base.
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Assemble the Mini Puddings:
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Spoon the apple mixture onto each biscuit base, dividing it evenly among the muffin cups.
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In a small bowl, whisk together the heavy cream, sugar, vanilla extract, and a pinch of salt.
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Pour a little of this cream mixture over the apples in each muffin cup.
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Bake the Puddings:
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Bake the mini puddings in the preheated oven for 20-25 minutes, or until the biscuit edges are golden brown and the apple filling is bubbling.
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Remove from the oven and let them cool for a few minutes before serving.
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Optional Finishing Touches:
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You can sprinkle a bit of cinnamon or powdered sugar on top for extra flavor and presentation.
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Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert!
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Q&A Section:
1. Can I use homemade biscuit dough instead of store-bought?
Yes! If you prefer to make your own biscuit dough, you can absolutely use it. A simple recipe with flour, baking powder, butter, and milk or buttermilk will work well in place of store-bought dough.
2. What if I don’t have heavy cream?
You can substitute heavy cream with milk, half-and-half, or even a mixture of milk and a little melted butter. It won’t be quite as rich, but it will still work fine.
3. Can I use frozen apples?
Frozen apples will work, but they tend to release more moisture during cooking, so you might want to cook the apple mixture a little longer to ensure it thickens up.
4. Can I make this ahead of time?
Yes, you can prepare the apple filling ahead of time and store it in the fridge for up to 2 days. When you’re ready to bake, simply assemble the puddings and bake as directed.
5. Can I add other fruits, like pears or berries?
Definitely! Pears would be an excellent substitute for apples, and mixed berries can also add a great twist. Just be mindful of the moisture content in the fruit, especially with juicy berries. You may need to cook the filling a bit longer to thicken.
6. How do I store leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, you can microwave them for 15-20 seconds or warm them up in the oven for a few minutes.
7. Can I make these without the biscuit base?
Yes, you can make them as a sort of apple crisp topping without the biscuit dough. Instead of using biscuits, you can bake the apple filling in ramekins and top with a crumble mixture (butter, sugar, flour, and oats) for a more traditional crisp texture.