Apple Cinnamon Coffee Cake

This breakfast is a delicious way to enjoy fall flavors straight from the oven. MORE+ LESS-

1: (16.3 oz) can Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits

Streusel topping

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1

Heat oven to 350°F. Generously brush some melted butter onto a 9-inch, deep-dish round pie plate.
2

Add half the diced apples to the bottom of the pie plate.
3

Separate biscuit dough into 8 biscuits. Cut each biscuit into quarters. In a small bowl, mix together 3/4 cup light brown sugar and 2 teaspoons ground cinnamon. Dip each biscuit into the 5 tablespoons melted butter, then coat each biscuit piece in brown sugar and cinnamon mixture. Arrange biscuit pieces in a single layer over the apples in the baking dish.
4

Sprinkle the top of the biscuits with the remaining apples and nestle them into the biscuits.
5

In a separate small bowl, combine 3/4 cup rolled oats, 1/4 cup all-purpose flour, 1/4 cup light brown sugar and 1 teaspoon ground cinnamon. Add 6 tablespoons butter, room temperature and use a fork to cut in butter until fine crumbs form. Spread crumbs over the top of the coffee cake.
6

Bake for 45 minutes, until golden brown and center is no longer doughy.
7

To make maple glaze, add 1/2 cup powdered sugar to a bowl. Whisk in 2 tablespoons maple syrup and 1 tablespoon heavy cream. Drizzle on coffee cake. Serve.