These mini apple biscuit puddings are a total game-changer for dessert lovers:
- Quick and easy – ready in under 40 minutes!
- Perfectly portioned for individual servings.
- Warm, comforting flavors of cinnamon and apples.
- Uses simple pantry staples – no fuss, no stress.
- Great for breakfast, dessert, or even a snack.
Ingredients for Mini Apple Biscuit Puddings
Here’s what you’ll need to make these cozy little puddings. Trust me, it’s all simple stuff you probably already have in your kitchen:
- 2 cups diced apples (peeled, cored, and cut into bite-sized pieces – I like Granny Smith for a little tartness)
- 1 cup biscuit dough (store-bought or homemade, cut into small chunks)
- 1/2 cup sugar (packed brown sugar works beautifully for a deeper flavor)
- 1 tsp cinnamon (because what’s an apple dessert without it?)
- 1/4 tsp nutmeg (just a pinch for that warm, cozy spice)
- 1/4 cup butter, melted (unsalted is my go-to, but salted works too)
- 1/2 cup milk (whole milk is best, but any kind will do in a pinch)
Pro tip: If you’re out of fresh apples, you can totally use canned apple pie filling in a pinch—just skip the sugar since it’s already sweet enough. And if you’re feeling fancy, swap the cinnamon for pumpkin pie spice for a fun twist!
Equipment You’ll Need
You won’t need any fancy gadgets for these mini apple biscuit puddings – just grab these basics from your kitchen:
- A good-sized mixing bowl (I use my favorite blue ceramic one)
- 9×9 inch baking dish (or individual ramekins for cute single servings)
- Measuring cups and spoons
- A trusty wooden spoon for mixing
- Knife and cutting board for the apples
That’s it! Now let’s get baking.
How to Make Mini Apple Biscuit Puddings
Ready to fill your kitchen with that incredible apple-cinnamon aroma? Follow these simple steps, and you’ll have warm, comforting puddings in no time. I’ve made this recipe dozens of times, and trust me – it’s foolproof!
Preparing the Apple Mixture
First things first – let’s get those apples singing! In your mixing bowl, toss together the diced apples, sugar, cinnamon, and nutmeg. Don’t be shy with mixing – you want every apple piece coated in that sweet, spiced goodness. I like to let mine sit for about 5 minutes while I prep everything else. This draws out some of the apple juices and makes everything extra flavorful.
Assembling the Puddings
Now for the fun part! Grab your baking dish and start layering. First goes half the apple mixture, then scatter half the biscuit pieces over top. Repeat with remaining apples and biscuits – like building a cozy little apple-biscuit sandwich! Finally, drizzle everything with melted butter and milk. I like to pour slowly across the whole surface so every biscuit bit gets some love.
Baking to Perfection
Pop your masterpiece into the preheated oven (middle rack is ideal) and let the magic happen. Set your timer for 25 minutes, but peek at the 20-minute mark. You’re looking for bubbly apple juices and those biscuit tops turning golden brown. When you smell that irresistible cinnamon-apple scent filling your kitchen, you’ll know they’re done! The edges should be slightly crispy while the center stays soft and pudding-like.
Tips for the Best Mini Apple Biscuit Puddings
After making these dozens of times (sometimes at midnight when a craving hits!), here are my can’t-live-without tips:
- Use tart apples like Granny Smith – they balance the sweetness perfectly and hold their shape during baking.
- Let it rest 10 minutes after baking – this helps the pudding set so it’s not runny when you scoop it.
- Cut biscuit pieces small – about 1-inch chunks soak up the juices without becoming doughy.
- Bake on middle rack – prevents the bottom from burning while the top gets that perfect golden crust.
Oh! And always serve warm – that’s when the magic really happens!