Apple-Spiked Monkey Bread

Happy Saturday All!  I hope this finds you happy and peaceful :).  I still have myself in crockpot mode and today brings dessert.  We have long been fans of monkey bread, but baked and not with fruit.  This wonderful recipe uses the slow cooker and fruit, I love it!  Since these days of slow cooker use hubby dug out one of my old ones so that I have back up lol!  We at this dessert by itself, with whipped cream and with vanilla ice cream.  Very versatile and all three varieties were equally delicious.  Hope everyone enjoys.  Thanx for stopping by, we hope you enjoy a blessed weekend!

Apple-Spiked Monkey Bread

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 Tablespoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

4 7.5 oz cans refrigerated biscuits (20 total)

1 1/2 cups diced, peeled cooking apples

1/2 cup chopped pecans

1/2 cup butter, melted

1/3 cup rum or apple juice

1 teaspoon vanilla

Coat a 4 quart slow cooker with cooking spray.  In an extra large bowl stir together the granulated sugar, brown sugar, cinnamon, nutmeg and ginger.  Sprinkle 2 tablespoons of the sugar mixture in the bottom of prepared slow cooker.  Set remaining sugar mixture aside.  

Cut biscuits into quarters.  Add biscuits, apples and pecans to reserved sugar mixture, tossing to coat.  Add coated mixture to slow cooker.  Sprinkle with any remaining sugar mixture.  In a bowl stir together butter, rum and vanilla; pour over biscuits.

Cover; cook on high heat setting 2 to 2 1/2 hours or until a knife inserted in center comes out clean.  Turn off cooker.  Carefully remove lid so condensation from lid does not drip onto bread.  Cover opening of cooker completely with paper towels; place lid on top.  Cool 10 to 15 minutes.  Run a knife around edges of cooker; transfer bread to a serving platter.  Spoon any topping that remains in cooker onto bread; cool slightly.  Serve warm!

Originated in Slow Cooker Magazine