Crisscross Apple Crowns

Tuesday mornings mean breakfast for youth group!  I made this recipe to go with the eggs and stuff Fig is making.  They seemed "fallish" with the apples and cinnamon.  Fig had two and then asked if I could make them every day. . . good thing I tripled the batch!  Here's the recipe from the Taste of Home magazine (which is amazing).

Crisscross Apple Crowns

30 minutes to make 20 minutes to bake 5 minutes to cool in tins

Ingredients

1-1/3 cups chopped peeled tart apples
1/3 cup chopped walnuts
1/3 cup raisins
1/2 cup sugar, divided
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon, divided
Dash salt
1 package (16.3 ounces) large refrigerated flaky biscuits
2 teaspoons butter, melted

Directions

In a large microwave-safe bowl, combine the apples, walnuts, raisins, 3 tablespoons sugar, flour, 3/4 teaspoon cinnamon and salt. Microwave on high for 2-3 minutes or until almost tender.
Flatten each biscuit into a 5-in. circle. Combine remaining sugar and cinnamon; sprinkle a rounded teaspoonful of sugar mixture over each. Top each with 1/4 cup apple mixture. Bring up edges to enclose mixture; pinch edges to seal.
Place seam side down in ungreased muffin cups. Brush tops with butter; sprinkle with remaining sugar mixture. With a sharp knife, cut an “X” in the top of each.
Bake at 350° for 18-22 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Yield: 8 servings.