Yes. All of those things, for breakfast.

Welcome to fall! My favorite time for baking!!!

There are so many recipes to choose from! Where to start??

I recently picked up the cookbook “Everyday Baking: Warm & Wonderful Fall Flavors” from Target and I’m not disappointed.

I made this recipe for breakfast the other morning when we had a guest over and it was perfect!

I hope you enjoy!

Ingredients:

~1/2 cups butter, divided

~2 large apples, peeled and cut into 1/2in pieces (I used one granny smith and 1 honeycrisp)

~1/2 cup plus 1 tablespoon sugar, divided

~2 1/2 teaspoons ground cinnamon, divided

~1/2 cup finely chopped pecans (I totally forgot to buy these at the store! It still tastes good without them!)

~2 packages (7 1/2oz each) refrigerated buttermilk biscuits (10 biscuits per package)

Preheat over to 350 degrees F. Spray 9-inch deep dish pie plate with nonstick cooking spray.
Melt 1/4 cup butter in a large skillet or saucepan over medium heat. Add apples, 1 tablespoon sugar and 1/2 teaspoon cinnamon; cook and stir 5 minutes or until apples are tender and glazed. Transfer to large bowl. Melt remaining 1/4 cup butter in same skillet, stirring to scrape up any glaze. Cool slightly.
Combine pecans, remaining 1/2 cup sugar and 2 teaspoons cinnamon in medium bowl; mix well. Separate biscuits; cut each biscuit into 4 pieces with scissors (I would advise, at this point, to look at what size can of biscuits you bought! I bought 2 really big cans and had waaaaay too many biscuits!) Dip biscuit pieces in melted butter; roll in pecan mixture to coat. Place one quarter of biscuit pieces in prepared pie plate; top with one quarter apples. Repeat layers 3 times. Sprinkle with remaining pecan mixture; drizzle with remaining butter.
Bake 30 minutes or until biscuits are firm and topping is golden brown. Serve warm. (I had to cook mine a little longer, as it was still too gooey in the middle after 30 min.)