Ingredients
5
tablespoons butter, melted
2
Honeycrisp apples, peeled, cored and diced
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
3/4
cup light brown sugar
2
teaspoons ground cinnamon
3/4
cup rolled oats
1/4
cup all-purpose flour
1/4
cup light brown sugar
1
teaspoon ground cinnamon
6
Tablespoons butter, room temperature
1/2
cup confectioners sugar
2
tablespoon maple syrup
1
tablespoon heavy cream
Preparation
Heat oven to 350°F. Generously brush some melted butter onto a 9-inch, deep-dish round pie plate.
Add half the diced apples to the bottom of the pie plate.
Separate biscuit dough into 8 biscuits. Cut each biscuit into quarters. In a small bowl, mix together 3/4 cup light brown sugar and 2 teaspoons ground cinnamon. Dip each biscuit into the 5 tablespoons melted butter, then coat each biscuit piece in brown sugar and cinnamon mixture. Arrange biscuit pieces in a single layer over the apples in the baking dish.
Sprinkle the top of the biscuits with the remaining apples and nestle them into the biscuits.
In a separate small bowl, combine 3/4 cup rolled oats, 1/4 cup all-purpose flour, 1/4 cup light brown sugar and 1 teaspoon ground cinnamon. Add 6 tablespoons butter, room temperature and use a fork to cut in butter until fine crumbs form. Spread crumbs over the top of the coffee cake.
Bake for 45 minutes, until golden brown and center is no longer doughy.
To make maple glaze, add 1/2 cup powdered sugar to a bowl. Whisk in 2 tablespoons maple syrup and 1 tablespoon heavy cream. Drizzle on coffee cake. Serve.
