5 Honeycrisp apples, cored and sliced into 8 sections
1/2 cup + 2 Tblsp. sugar, divided
3 Tblsp. cornstarch
2 Tblsp. orange zest
2 Tblsp. fresh orange juice
3-1/2 tsp. ground cinnamon, divided
1/2 (10.2 oz.) can refrigerated buttermilk biscuits
Vanilla ice cream and caramel sauce, to serve
Line a 6-quart slow cooker with foil.
In a large bowl, stir together apples, 1/2 cup sugar, cornstarch, orange zest, orange juice, and 2 tsp. cinnamon until combined. Spoon mixture into slow cooker.
Cut biscuits into 6 wedges. Place wedges on top of apples. In a small bowl, combine remaining 2 Tblsp. sugar and remaining 1-1/2 tsp. cinnamon. Sprinkle over biscuit wedges. Cover and cook on high or 2-1/2 hours. Serve with vanilla ice cream and caramel sauce.
Source: Taste of the South Magazine
Photo Credit: Taste of the South Magazine
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