The days are still quite warm, but the little signs of change are starting to creep in. Kids are starting to gather their supplies for school, you find yourself thinking about holiday planning, and you’re longing for cooler weather becomes more apparent. Well, before you get too wrapped up in what’s next, make sure you savor the season you’re in with the Late-Summer Fruit Bake. Close out your long, lazy nights of dinner by the pool with some buttery and brown-sugary pinwheel biscuits sitting atop a sweet, juicy fruit concoction. This warm and cinnamon-y concoction combines the summery, bright red cherries and the autumn-y, tender apples for a treat that’s perfect for right where you are. Soak up every moment of every season with this Late-Summer Fruit Bake! Your life will be sweeter because of it!
Ingredients
For the apple-cherry filling:
- 8 large Braeburn apples, peeled and cut into 1/2-inch-thick wedges
- 2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 1 (12-ounce) package frozen cherries, thawed and well-drained
- 1 teaspoon lemon zest
- 1/3 cup fresh lemon juice
- 1 teaspoon ground cinnamon
For the pinwheel biscuits:
- 2 1/4 cups all-purpose flour, plus more, to taste, for dusting a work surface
- 1/4 cup granulated sugar
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup cold butter, cut into pieces, plus 2 tablespoons, melted, divided
- 2/3 cup milk
- 2/3 cup light brown sugar, firmly packed
- 1/4 cup roasted unsalted almonds, finely chopped
- whipped cream, to taste, for topping
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Lightly grease a 3-quart baking dish.
Step 3 –In a large bowl, add the apples, 2 cups of the sugar, and 1/4 cup of the flour and toss to coat.
Step 4 –Melt 1/4 cup of the butter in a large skillet over medium-high heat.
Step 5 –Add the apple mixture to the butter and cook, stirring often, until the apples are tender and the syrup thickens, about 20-25 minutes.
Step 6 –Transfer the skillet away from the heat.
Step 7 –Add the cherries, the lemon zest, the lemon juice, and the cinnamon to the apple mixture and stir to combine.
Step 8 –Spoon the apple mixture into the prepared baking dish.
Step 9 –Place a baking sheet on the oven rack directly below the baking dish to catch any drips and bake the apple mixture for 12 minutes.
Step 10 –In a large bowl, add the remaining 2 1/4 cups of the flour, the remaining sugar, the baking powder, and the salt and stir to combine.
Step 11 –Use a pastry blender or a fork to cut 3/4 cup of the cold butter pieces into the flour mixture until crumbly.
Step 12 –Add the milk to the flour mixture and stir to combine.
Step 13 –Using the extra flour, lightly dust a work surface. Turn the dough out onto the floured surface and knead it, about 4-5 times.
Step 14 –Roll the dough out into a 12-inch square.
Step 15 –In a small bowl, combine the brown sugar and the remaining melted butter.
Step 16 –Sprinkle the brown sugar mixture over the dough and pat gently.
Step 17 –Sprinkle the dough with the almonds.
Step 18 –Roll the dough up, jelly-roll style, then pinch the seams and the ends to seal the dough.
Step 19 –Cut the dough roll into 12 1-inch slices.
Step 20 –Place the dough slices in a single layer over the top of the apple mixture.
Step 21 –Bake the fruit bake until the biscuits are golden, about 15-17 minutes.
Step 22 –Serve the fruit bake with the whipped cream.
