All the warm, comforting flavors of apple pie in a much quicker, easier format. This apple pull-apart bread is simple to make and disappears fast—my family prefers it even to a full pie.
Easy Recipe for Apple Pie Bread
This pull-apart loaf captures everything you love about apple pie without the time and fuss of rolling crusts and baking a whole pie. It’s a favorite in my kitchen—not only is it fast to assemble, but the combination of tender apples, cinnamon, and buttery biscuits glazed with a sweet drizzle makes it impossible to resist.
Pull-apart breads are a fun, cozy way to serve familiar flavors. Whether you love monkey bread or stuffed savory versions, this sweet apple variation is especially appealing because it’s hands-on and shareable.
Pull Apart Apple Bread Ingredients
- Pillsbury Grands flaky layers biscuits
- Granny Smith apples (peeled and chopped)
- Unsalted butter, melted
- Ground cinnamon
- Sugar
- Powdered sugar
- Water (for the glaze)
Do the apples have to be peeled?
Yes. For the best texture and flavor in this recipe, peel the apples. The filling will be tender and smooth without any chewiness or bitterness from the peel.
What are the best apples for baking?
Granny Smith apples are a great choice because they hold their shape and offer bright tartness that balances the sweetness. Feel free to substitute with another baking apple if you prefer—Honeycrisp or Braeburn also work well.
How to Make Apple Pull Apart Bread with Biscuits
This recipe is straightforward and comes together quickly. Work in stacks of four biscuits at a time when assembling to make filling and arranging easy.
- Preheat the oven to 350°F (175°C).
- Grease the inside of a standard loaf pan with cooking spray and set aside.
- In a skillet, combine the chopped apples, 2 tablespoons cinnamon, and 2 tablespoons sugar.
- Cook over medium heat, stirring occasionally, until the apples soften. Remove from heat and cool slightly.
- Separate each biscuit into its flaky layers to yield 16 thinner pieces.
- Brush one side of each biscuit layer with melted butter.
- Evenly sprinkle the remaining 2 tablespoons cinnamon and 2 tablespoons sugar over the buttered sides of the biscuits.
- Place a small spoonful of the cooked apples on one biscuit layer, top with another layer, and add a bit more apple. Repeat until you have stacks of four biscuit layers with apple between them.
- Turn each stack on its side and arrange them in the loaf pan. Continue making and placing stacks until all biscuit layers are used.
- Bake for 20–30 minutes, checking the center to ensure the loaf is fully cooked. You may need a little longer depending on your oven; the middle should not be doughy.
- Remove from the oven and let the loaf cool for 5–10 minutes.
- In a small bowl, whisk the powdered sugar with 1–2 tablespoons of water until it reaches a thick drizzle consistency.
- Drizzle the glaze over the warm loaf, then serve.
Tips for the Best Apple Pull-Apart Bread with Biscuits
- Assemble in stacks of four biscuit layers to make filling and placement consistent.
- Don’t worry about perfectly even stacks—slightly imperfect layers give the pull-apart bread its rustic appeal.
- If your apples are very tart, add a touch more sugar to the filling to balance the flavor.
- Allow the loaf to rest briefly before glazing so the drizzle stays on top instead of melting away.
Apple Pie Bread FAQs
Microwave slices wrapped in a damp paper towel and heat in 15-second intervals until warm. Alternatively, place the bread in a covered baking dish in a 350°F oven for 15–20 minutes.
It’s done when the outside is golden brown and the interior sections are fully cooked through—no raw dough in the center.
How to Store and Freeze Apple Pull Apart Bread
Once fully cooled, wrap the loaf tightly in plastic wrap and store it in an airtight container. For longer storage, freeze up to six months. The apples may soften slightly after freezing, but the bread will still taste great when reheated.
Apple Pull Apart Bread
Ingredients
- 1 package Pillsbury Grands Flaky Layers Biscuits
- 2 large Granny Smith apples peeled and chopped
- 4 tbsp unsalted butter melted
- 2 tbsp ground cinnamon + 2 tbsp, divided
- 2 tbsp sugar + 2 tbsp, divided
- 1/4 cup powdered sugar
- 1-2 tbsp water
Instructions
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Preheat oven to 350°F (175°C).
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Grease a standard loaf pan and set aside.
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In a skillet, combine apples with 2 tbsp cinnamon and 2 tbsp sugar. Cook over medium heat until apples soften, then remove from heat.
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Separate biscuits into layers to make 16 thinner pieces. Brush each layer with melted butter and sprinkle with the remaining cinnamon and sugar.
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Place a small layer of apples between biscuit layers, stacking four layers together. Turn stacks on their side and place in the loaf pan. Repeat until all layers are used.
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Bake 20–30 minutes, ensuring the center is fully cooked. Let cool 5–10 minutes.
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Whisk powdered sugar with 1–2 tbsp water to a thick drizzle consistency, pour over the loaf, and serve.
Nutrition
Nutrition information is an approximation.