The secret to making this easy to make and easy to size up-or-down is by using frozen roll dough (like Rhodes). Once the dough is thawed, the total prep time on this dish is extremely short--how fast can you peel an apple?
- 2 frozen dinner roll dough balls (such as Rhodes)
- 1 small granny smith apple, peeled and chopped into 1/2 inch cubes
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon (a couple of shakes..I never measure cinnamon in such small amounts because you can't really add too much here)
- dash nutmeg
- 1 tablespoon butter, chopped into 1/4" cubes
- Thaw roll dough according to package directions. I put it in the fridge overnight and then finished the job in a barely warm oven for about half an hour in the morning.
- Preheat oven to 425.
- In a (very) small casserole dish or ramekin, add chopped apples, brown sugar, cinnamon, and spices. Stir.
- Sprinkle all but one or two of the butter bits over the apples.
- Cut a small cross in the top of each roll to encourage them to spread out a bit. Place one small dot of butter into the center of each cross (so that the butter soaks into the dough as it bakes.
- Bake approximately 20 minutes until the apple filling is hot and bubbly and the bread topping is lightly golden brown.
- Cool for 5-10 minutes and serve. (With breakfast, or with a scoop of ice cream for dessert, or as a side dish with a country fried steak....)