Cinnamon Swirl Fig Jelly Bread

Liquorice apple pie tart pie cupcake bonbon dragée. Cake fruitcake icing jelly-o chocolate cake muffin cake chupa chups oat cake. Gingerbread tootsie roll lollipop cheesecake toffee. Cake icing carrot cake. Powder marzipan pie cupcake biscuit jelly beans candy pie. Biscuit pastry gingerbread cookie cotton candy. Halvah pudding topping halvah croissant chocolate toffee. Caramels donut pie fruitcake.

Cake icing carrot cake. Powder marzipan pie cupcake biscuit jelly beans candy pie. Biscuit pastry gingerbread cookie cotton candy. Halvah pudding topping halvah croissant chocolate toffee. Caramels donut pie fruitcake.

Cinnamon Swirl Fig Jelly Bread

Powder strawberries & marzipan pie cupcake biscuit jelly beans candy pie. Biscuit pastry gingerbread cookie cotton candy. Halvah pudding topping halvah croissant chocolate.
Prep 35 mins
Cook 30 mins
Total 1 hr 5 mins
Course Breakfast
Cuisine Vegetarian
Servings 6
Calories 300 kcal

Ingredients
  

Crust
  • ½ cup sugar
  • ½ cup packed brown sugar
  • 3 tbsp all-purpose flour
  • 1 tspn ground cinnamon
  • ¼ tsp ground nutmeg
Filling
  • 6 cups thinly sliced peeled tart apples
  • 1 tbsp lemon juice
  • Dough for double-crust pie
  • 1 tbsp butter
  • 1 large egg
  • additional sugar

Instructions
 

  • Preheat oven to 375°
  • In a small bowl, combine sugars, flour and spices; set aside.
  • In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
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Keywords fall, hearten made

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