Suzanne Holtkamp’s Apple Bake Recipe

We survived another hot Atlanta summer and that means we get to claim our reward – crisp, juicy, delicious North Georgia apples! Don’t forget the Georgia Apple Festival in Ellijay. Get the full scoop on the festival here.


When you come home with those scrumptious treats and have eaten some raw, caramelized others, slapped a few in pies and made a little fruit salad, then you can try the ULTIMATE apple dessert recipe! Now, remember from my egg salad recipe, that I am not one of those exact cooks. So, take this recipe with a grain of salt. (Sorry, I couldn’t resist that one!)

Holtkamp House Apple Bake
2 cans refrigerated buttermilk biscuits (about 7 oz. Use bigger if you want more dough than apple.)
¾ cup sugar (We use organic or palm sugar.)
1 TB cinnamon
¼ cup butter melted in the microwave
2-3 medium apples (The tart ones are good; the stronger tasting ones are the best.)
1/3 cup chopped walnuts, pecans or nuts of choice

Also needed: Round cast iron skillet, clay baker or deep dish pie plate

Preheat the oven to 400 degrees. Separate the biscuits and cut them in half. Combine the sugar and cinnamon. Peel and core each apple. Cut into slices about ½” thick, then into halves so they are resemble half circles.

Dip each piece of biscuit into the butter and then the sugar mixture. Stand up along the outer edge the iron skillet, baker or pie plate. Alternate an apple slice in between each biscuit piece. Keep filling up from outside to inside until plate is full. Sprinkle nuts on top. Remember the biscuits will expand when baked so everything doesn’t have to be super tight. Use remaining sugar mixture on top.

Bake 25-30 minutes or until golden brown and biscuits are cooked through. Serve warm with a scoop of real vanilla bean ice cream and enjoy!

Ready to regain comfort in your home?

Request Service Now.

Request Service

Request Service