
Chef Ryan Scott's Three Uses for Biscuit Dough

Bob Harper's At-Home Workout Tips + Rachael's Fire Roasted Tomat…

Jenny McCarthy Talks "The Masked Singer" + Rach's Pasta With Por…

Tommy DiDario's Gluten-Free Matcha Chocolate Chip Cookies + Rach…

Dr. Oz On How To Cope With Pandemic Stress + Rach's Mushroom Ris…

Original "Queer Eye" Grooming Expert Kyan Douglas Shares His Fav…

How Long Garlic Can Last In The Fridge, According To Rachael | Q…

How To Make French Onion and Porcini Risotto | Rachael Ray

How To Make John Cusimano's Pink Champagne "Moulin Rouge" Cockta…

Wireless Phone Charger + Car Mount: Viewer Shows Off Her New Fav…

Can a Smart Water Bottle Actually Help You Drink More Water? One…

Portable Heated Chair: Why This Viewer Is Loving It During The P…

How To Make Browned Butter Rice | Nadiya Hussain

How To Make "Tandoori" Chicken In a Regular Oven | Nadiya Hussain

How To Make Utica Tomato Pie | Rachael Ray

Deals From Rue La La: Faux Fur Throw, Stuart Weitzman Leather Bo…

Rach's French Onion Risotto + Kyan Douglas Shares His Favorite A…

How To Make Beef Brutus | Rachael Ray's Steak Caesar Salad

How To Order The Right Size Every Time (+ save money!) | Online …

60-Second Guided Meditation | Andy From Headspace

How To Make Banoffee Pie The Royal Family Way With Prince Charle…
Ingredients
- 2 tablespoons vegetable oil
- 4 cups chopped Granny Smith apples (about 3 apples)
- 1 cup packed light brown sugar
- 1/2 cup heavy cream
- 2 ounces (1/4 cup) unsalted butter
- 1 teaspoon kosher salt
- 1 cup fresh blueberries
- 1 cup chopped walnuts
- 1/4 cup apple juice
- 1 16.3-ounce package refrigerated biscuit dough
- 1 cup granola of your choice
- 1 large egg, beaten
Yield
Preparation
Preheat the oven to 400°F. Heat the oil in a large, nonstick ovenproof skillet over medium-high. Add the apples and cook until caramelized, about 7 minutes. Transfer to a plate. Add the brown sugar, cream, butter and salt to the skillet, and whisk to combine. Bring to a boil, stirring occasionally then stir in the apples, blueberries, walnuts and apple juice. Cook until the apple mixture is bubbly, about 1 minute. Remove from the heat.
Using a rolling pin, roll out the dough on a lightly floured surface into a single sheet, about 12 x 6 inches. Sprinkle the granola evenly over the dough; pressing gently to adhere it. Starting with a long edge, roll up the dough then slice it crosswise into twelve pieces about 1-inch thick. Turn the dough pieces cut side up so they look like pinwheels and press gently to flatten them. Arrange the pinwheels on top of the apple mixture in the skillet so they touch and cover most of the apple mixture. Brush the dough with the beaten egg. Bake until golden brown, about 20 minutes.
MORE:
Pork or Chicken Sandwiches with Apples, Bacon and Camembert
Christopher Kimball's Skillet Apple Pie
Turkey Corn Crisp: Leftover Thanksgiving Corn Cobbler