Apple Fritter Skillet Cake
 
Makes 1 (10-inch) skillet
Ingredients
  • 2 tablespoons unsalted butter, cubed
  • 3 Gala apples, peeled, cored, and chopped
  • 1 Granny Smith apple, peeled, cored, and chopped
  • 1 cup firmly packed light brown sugar, divided
  • 2 tablespoons sorghum syrup
  • 1 tablespoon cornstarch
  • 1 tablespoon ground cinnamon, divided
  • 1½ teaspoons apple pie spice, divided
  • ½ teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 (16.3-ounce) can refrigerated biscuits, quartered
  • ½ cup pecan halves, roughly chopped
  • 1 tablespoon turbinado sugar
  • Vanilla ice cream, to serve
Instructions
  1. Preheat oven to 350°.
  2. In a 10-inch cast-iron skillet, melt butter over medium heat. Add apples, ½ cup brown sugar, sorghum syrup, cornstarch, 2 teaspoons cinnamon, 1 teaspoon pie spice, vanilla, and salt. Cook, stirring occasionally, until mixture boils and apples are tender, about 20 minutes. Remove from heat.
  3. In a medium bowl, toss together biscuits, pecans, remaining ½ cup brown sugar, remaining 1 teaspoon cinnamon, and remaining ½ teaspoon pie spice. Using a slotted spoon, add cooked apples, stirring together just until combined. Pour sauce over biscuit and apple mixture and gently toss before returning mixture to skillet, spreading into an even layer. Sprinkle top with turbinado sugar, focusing mainly on biscuit dough.
  4. Bake until top is golden brown, and filling is bubbling, 20 to 25 minutes. Let cool slightly on a wire rack. Serve warm with ice cream, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/apple-fritter-skillet-cake/