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Spiced Apples & Biscuits

This warm Spiced Apples and Biscuits recipe from Chef Ashley Young is the perfect sweet treat during the Winter months. Top with whipped cream for an added indulgence.

Spiced Apples

3 Macintosh or other cooking apples, medium slices skin on
1/2 tsp ground nutmeg
2 tsp ground cinnamon
1/2 tsp ground clove
1/2 tsp vanilla extract
1/2 cup brown sugar
3 Tbs unsalted butter
Pinch of salt

Preheat oven to 400 F

Cook time: 7 to 8 minutes

In a small bowl mix together sugar, cinnamon and nutmeg and set aside. Next using a medium sauté pan, over medium heat add butter let it melt swirling it over the surface of the pan. Give it about a minute ( you should see littles waves in the melted butter) to heat and add apples to the pan. Cook for about 2 minutes stirring occasionally. Next add the sugar mixture, cook until sugar is melted and smooth. Stir in vanilla extract. Pour over top of oatmeal.


11oz flour plus extra for rolling
2 1/2 teaspoons baking powder
1 teaspoon salt
4 ounces chilled unsalted butter, diced
6 ounces milk

Preheat oven to 400 F

Cook time: 20 to 30minutes

In a mixing bowl sift together flour, salt and baking powder. Transfer flour to a food processor and add the chilled butter. Pulse butter and flour a couple of times until there are no large pieces of butter left. It should look slightly like wet sand. Transfer mixture back to your bowl and using a wooden spoon stir in the milk. If dough appears too sticky add 2 ounces more flour. Form a rectangle 4- by 6-inches, wrap in plastic wrap and refrigerate for at least one hour.

Dust the surface of your counter with a little flour. Unwrap the dough and lightly dust with flour. Roll it to about 3x’s the size still maintaining the rectangle shape and fold it into thirds. Once folded roll it out again and repeat this process twice more. The fourth time fold the dough and press it together to form a rectangle, wrap and refrigerate for 20 minutes. Take dough out and unwrap, make sure your counter and dough are lightly dusted with flour and roll out to a half an inch. Use a biscuit cutter for traditional biscuits or use a sharp knife to cut into squares. Take the scrap dough and reform to cut the remainder of the biscuits. You should get about 6-8 biscuits.

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Recipe courtesy of Chef Ashley Young of Fire & Ash Catering.