Skillet Maple Brown Sugar Breakfast Biscuit Bake with Fruit

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 20 minutes
• Cook Time: 30–35 minutes
• Total Time: 50–55 minutes

Quick Ingredients

• 1 can (16.3 oz / 460 g) refrigerated jumbo flaky biscuits (8-count), cut into quarters
• 2 cups sliced fruit (about 1 large apple + 1 cup blueberries, fresh or frozen)
• 1/2 cup (1 stick / 113 g) unsalted butter, melted
• 1/2 cup pure maple syrup, plus 2–3 tbsp for glaze
• 1/2 cup packed light brown sugar
• 1 1/2 tsp ground cinnamon + pinch nutmeg
• 2 1/4 tsp vanilla extract (2 tsp for sauce, 1/4 tsp for glaze)
• 1/4 tsp fine sea salt
• 1/2 cup chopped pecans or walnuts (optional)
• 1/2 cup powdered sugar (for optional glaze)

Do This

• 1. Heat oven to 350°F (175°C). Butter a 10-inch cast iron skillet. Cut biscuits into quarters. Slice fruit.
• 2. Whisk melted butter, maple syrup, brown sugar, cinnamon, nutmeg, salt, and vanilla until smooth.
• 3. Toss biscuit pieces in most of the maple-brown sugar sauce, coating well.
• 4. Spread half the fruit in the skillet. Scatter half the coated biscuit pieces on top. Repeat with remaining fruit and biscuits. Drizzle remaining sauce over everything.
• 5. Sprinkle with chopped nuts (if using). Bake 30–35 minutes, until deeply golden and center no longer doughy.
• 6. While it cools 5–10 minutes, whisk powdered sugar, maple syrup, and vanilla into a thick but pourable glaze.
• 7. Drizzle glaze over warm biscuit bake and serve straight from the skillet.

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Why You’ll Love This Recipe

• It tastes like a cozy maple-brown sugar cobbler crossed with a warm biscuit breakfast casserole.
• Uses simple pantry staples and canned biscuits for an easy, crowd-pleasing morning treat.
• Flexible with whatever fruit you have on hand: apples, berries, peaches, or a mix.
• Bakes in one skillet, goes straight to the table, and looks impressively rustic.

Grocery List

• Produce: 1 large firm-sweet apple (such as Honeycrisp or Gala), 1 cup blueberries (fresh or frozen) or other berries/stone fruit as desired.
• Dairy: Unsalted butter, optional milk (if using instead of maple syrup in the glaze).
• Pantry: 1 can refrigerated jumbo biscuits, pure maple syrup, light brown sugar, powdered sugar, vanilla extract, ground cinnamon, ground nutmeg, fine sea salt, chopped pecans or walnuts (optional).

Full Ingredients

For the Skillet Biscuit & Fruit Bake

• 1 can (16.3 oz / 460 g) refrigerated jumbo flaky biscuits (8-count)
• Butter or nonstick spray for greasing the skillet
• 1 large firm-sweet apple (about 8 oz / 225 g), peeled if desired, cored, thinly sliced
• 1 cup blueberries, fresh or frozen (no need to thaw)
• 1/2 cup (1 stick / 113 g) unsalted butter, melted
• 1/2 cup (120 ml) pure maple syrup
• 1/2 cup (100 g) packed light brown sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp fine sea salt
• 2 tsp vanilla extract
• 1/2 cup (60 g) chopped pecans or walnuts, optional but delicious

For the Maple Glaze (Optional but Recommended)

• 1/2 cup (60 g) powdered sugar
• 2–3 tbsp pure maple syrup or milk, as needed for consistency
• 1/4 tsp vanilla extract
• Pinch fine sea salt (to balance the sweetness)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the skillet

Place a rack in the center of your oven and preheat to 350°F (175°C). Lightly grease a 10-inch cast iron skillet (or any oven-safe skillet of similar size) with a little butter or nonstick spray, making sure to get the sides. This will help the maple-brown sugar mixture caramelize without sticking and will give the biscuits beautifully crisp edges.

Step 2: Prep the biscuits and fruit

Open the can of refrigerated biscuits and separate them. Using a sharp knife or kitchen scissors, cut each biscuit into 4 equal pieces (quarters). Set aside in a large mixing bowl.

Slice the apple into thin wedges, about 1/4 inch (0.5 cm) thick, so they soften and mingle with the sauce. If using fresh blueberries, quickly pick through to remove any stems. If using frozen blueberries, keep them frozen and proceed as-is; they will bake up beautifully and help keep the interior moist.

Step 3: Make the maple-brown sugar sauce

In a medium bowl or large liquid measuring cup, whisk together the melted butter, maple syrup, brown sugar, cinnamon, nutmeg, salt, and vanilla extract until smooth and glossy. The sugar should start to dissolve, and the mixture will smell like warm maple-cinnamon toast. This sauce will both flavor the biscuits and create a syrupy, caramel-like layer around the fruit.

Step 4: Coat the biscuit pieces

Pour about 3/4 of the maple-brown sugar sauce over the bowl of quartered biscuit pieces. Use a spatula or clean hands to gently toss until every piece is well coated. You want the sauce to cling to all the nooks and layers in the dough. Reserve the remaining 1/4 of the sauce in the bowl or measuring cup; you will drizzle it over the layered bake just before it goes into the oven.

Step 5: Layer the fruit and biscuit mixture in the skillet

Spread half of the sliced apple and half of the blueberries evenly over the bottom of the greased skillet. Scatter half of the coated biscuit pieces over the fruit in a relatively even layer, leaving small gaps for the sauce and fruit juices to bubble through. Repeat with the remaining apple slices and blueberries, then the rest of the biscuit pieces.

Drizzle the reserved maple-brown sugar sauce evenly over the top. If using nuts, sprinkle the chopped pecans or walnuts over everything. Gently press down on the top with clean fingers or the back of a spoon to slightly compact the mixture so it bakes into a cohesive, pull-apart layer.

Step 6: Bake until golden, bubbly, and set

Transfer the skillet to the preheated oven and bake for 30–35 minutes. The biscuit bake is done when the top is a deep golden brown, the edges are bubbling, and a toothpick inserted into the center comes out without raw dough (a little sticky, caramelized syrup is fine). If you have an instant-read thermometer, the center should be around 190–200°F (88–93°C).

If the top starts to brown too quickly before the center is done, loosely tent the skillet with foil and continue baking. Once baked, remove the skillet from the oven and let it cool on a heatproof surface for 5–10 minutes. This short rest helps the syrup thicken slightly and makes it easier to serve while still beautifully oozy and warm.

Step 7: Mix the maple glaze and serve warm

While the biscuit bake rests, whisk together the powdered sugar, 2 tablespoons maple syrup (or milk), vanilla extract, and a pinch of salt in a small bowl. Add more maple syrup or milk a teaspoon at a time as needed until you reach a thick but pourable consistency.

Drizzle the glaze generously over the warm biscuit bake in a zigzag or spiral pattern. Serve straight from the skillet, scooping out big spoonfuls that capture biscuit pieces, syrupy fruit, nuts, and glaze in each serving. This is excellent on its own or with a spoonful of Greek yogurt or a small scoop of vanilla ice cream for a brunch-dessert twist.

Pro Tips

• Check the center for doneness. The top can look perfect while the middle is still doughy. Gently lift a center biscuit piece with a fork, or use a toothpick test to make sure there is no raw dough before you pull it from the oven.
• Use firm fruit for best texture. Firm apples (Honeycrisp, Gala, Pink Lady) and sturdy berries hold their shape and do not turn mushy. Very soft fruit will break down more and create extra liquid.
• Prevent over-browning. If the biscuits are browning faster than the center can cook, lightly tent the skillet with foil for the last 10 minutes.
• Do not skimp on the salt and vanilla. The small amount of salt and the vanilla keep the sweetness balanced and give the maple-brown sugar flavor more depth.
• Serve warm, not piping hot. Letting the bake sit for 5–10 minutes after coming out of the oven thickens the sauce slightly so each scoop has luscious, caramel-like syrup instead of being too runny.

Variations

• Mixed Berry Skillet Bake: Swap the apple for an extra 1 cup of mixed berries (blueberries, raspberries, blackberries). Berries release more juice, so bake toward the longer end of the time range.
• Peach-Pecan Breakfast Cobbler: Use 2 cups sliced peaches (fresh or frozen) and top generously with chopped pecans. Add a pinch of ground ginger along with the cinnamon for a lovely warmth.
• Apple-Cranberry Holiday Version: Use 1 1/2 cups apples and 1/2 cup fresh or frozen cranberries. Increase the brown sugar by 2 tablespoons to balance the tart cranberries and add a little extra nutmeg.

Storage & Make-Ahead

Store any leftover biscuit bake once completely cooled. Cover the skillet tightly with foil or transfer portions to an airtight container and refrigerate for up to 3 days. Reheat individual servings in the microwave for 20–30 seconds, or warm the whole skillet in a 325°F (165°C) oven for 10–15 minutes, covered with foil. For partial make-ahead, you can slice the fruit and mix the dry components (brown sugar and spices) the night before, then assemble and bake in the morning for the best biscuit rise and texture. Fully assembling with canned biscuits and refrigerating overnight is not recommended, as the dough can lose some of its lift.

Nutrition (per serving)

Approximate values per serving (1/8 of the skillet, including glaze and nuts): about 480 calories, 22 g fat, 9 g saturated fat, 63 g carbohydrates, 2 g fiber, 33 g sugars, 8 g protein, and 430 mg sodium. These numbers will vary based on the exact brand of biscuits used, the fruit selection, and whether you include nuts and glaze.