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Apple Crowns


4 small Granny Smith apples
1/2 cup walnuts, whole
1/2 cup raisins
3 Tbsp all-purpose flour
1 Tbsp ground cinnamon or Consultant-provided Cinnamon Plus
3/4 cup sugar
1 pkg. (17.3 oz) grand-size flaky or buttermilk biscuits (8 biscuits)
1 pkg. (10.2 oz) grand-size flaky or buttermilk biscuits (5 biscuits)
1 Tbsp butter or margarine

Choose one of the following:
Confectioner's sugar glaze: 3/4 cup powdered sugar
5 tsp milk
vanilla ice cream (optional)
caramel ice cream topping (optional)

Preheat oven to 350 degrees. Peel, core and slice apples using Apple Peeler/Corer/Slicer; cut apple slices into eighths. Place apples, walnuts chopped with Food Chopper, raisins, flour, 1 tsp of the cinnamon or Cinnamon Plus and 1/4 cup of the sugar in the Classic Batter Bowl; mix well. Microwave apple mixture on HIGH 3 minutes or until hot; mix well. Separate 12 biscuits and place on Cutting Board. Using Dough Roller, roll each biscuit into a 5" circle, flouring dough as needed. Arrange biscuits in a single layer on clean, flat surface. Combine remaining cinnamon or Cinnamon Plus and remaining sugar in Small Batter Bowl. Place 1/4 cup of the sugar mixture into the Flour/Sugar Shaker; sprinkle evenly over biscuits. Using Medium Scoop, divide apple mixture evenly onto center of each biscuit; gather up edges over filling, pinching lightly to seal. Microwave butter in Small Micro-Cooker on HIGH 15 seconds or until melted. Holding filled biscuits at sealed end, dip each biscuit into butter, then into remaining cinnamon-sugar mixture in Small Batter Bowl. Place biscuits, seam side down, into Stoneware Muffin Pan. Do not press down into cup. Using Serrated Bread Knife, but through top of each biscuit, making a crisscross pattern. Bake 25 to 30 minutes or until golden brown. Remove from Pan. Combine 3/4 cup powdered sugar and milk to form a glaze. Drizzle slightly cooled apple crowns with glaze using the V-Shaped Cutter or serve with ice cream or caramel topping.



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