Modes

Ingredients

Apple Filling

• 6 medium apples, peeled, cored, and sliced ¼-inch thick

• ½ cup granulated sugar

• ¼ cup packed light brown sugar

• 2 Tablespoons all-purpose flour

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ teaspoon Kosher salt

• 1 Tablespoon fresh lemon juice

• 1 teaspoon vanilla extract

• 2 Tablespoons unsalted butter

Instructions

Biscuit Topping

1 can (8-count) refrigerated biscuits, preferably large flaky-style biscuits

For Finishing

1 Tablespoon melted butter

1 Tablespoon granulated sugar mixed with ¼ teaspoon ground cinnamon

Vanilla ice cream, for serving

Prepare the Apples

Preheat the oven to 375°F. In a large bowl, combine the apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, Kosher salt, lemon juice, and vanilla. Toss until evenly coated.

Cook the Filling

Melt the butter in the cast-iron skillet over medium heat. Add the apple mixture and cook for 6–8 minutes, stirring occasionally, until the apples begin to soften and release their juices. Remove from the heat.

Add the Biscuits

Separate the refrigerated biscuits and cut each biscuit in half. Arrange the pieces evenly over the warm apples, leaving a little space between them so steam can escape.

Finish and Bake

Brush the biscuit tops with melted butter and sprinkle evenly with the cinnamon-sugar mixture. Bake for 25–30 minutes, or until the filling is bubbling and the biscuits are deeply golden and cooked through. If the tops brown too quickly, loosely cover the skillet with foil.

Serve

Rest for 10–15 minutes before serving. Serve warm directly from the skillet with vanilla ice cream.