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Enjoy this recipe from Best Church Suppers.
Submitted by: Karin Anderson from Hillsboro, OH
16-oz. loaf frozen bread dough, thawed
4 Granny Smith apples, peeled, cored and thinly sliced
3/4 c. plus 1/3 c. sugar, divided
1 t. cinnamon
1 T. vanilla extract
1/4 c. sliced almonds
1-1/4 c. all-purpose flour
1/4 c. butter, melted
Let dough rise according to package directions. Spread dough on a greased 16"x11" jelly-roll pan. Cover dough with plastic wrap sprayed with non-stick spray. Let rise in a warm place (85 degrees), free from drafts, 20 to 25 minutes, until double in size. Combine apples, 3/4 cup sugar, cinnamon and vanilla; spread apple mixture evenly over dough. Sprinkle with almonds. Combine flour, butter and remaining sugar in a separate bowl; mix until crumbly and spread evenly over apple layer. Bake at 375 degrees for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack; cut into squares. Makes 2 dozen. | |
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Let dough rise according to package directions. Spread dough on a greased 16"x11" jelly-roll pan. Cover dough with plastic wrap sprayed with non-stick spray. Let rise in a warm place (85 degrees), free from drafts, 20 to 25 minutes, until double in size. Combine apples, 3/4 cup sugar, cinnamon and vanilla; spread apple mixture evenly over dough. Sprinkle with almonds. Combine flour, butter and remaining sugar in a separate bowl; mix until crumbly and spread evenly over apple layer. Bake at 375 degrees for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack; cut into squares. Makes 2 dozen. |
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