Oh biscuit cups how I love thee. I mean really, when you bake crescent rolls or biscuits in the oven it’s the most amazing smell. Baking bread itself is just amazing, but the ease of popping open a container (or pounding it open because, really, how often do those ridiculous containers actually pop like they’re supposed to?) and putting ready-made bread into the oven is amazing. I really need to find ready-made gluten-free and vegan ones, because I want everyone to be able to love on these! I hope you get to try these vegan Blueberry Nectarine Biscuit Cups.
I love baking little biscuits in muffin tins! Not only is it fun, but they are just so darn cute when you pop things out of them – and not just muffins! These little jewels are the perfect little pie in a cup. Made with moist and flaky crescent rolls that I gently pulled wide and quickly placed in the tins and filled with goodness. Why quickly? Because it doesn’t like it! No one likes being pulled apart, but when you need something stretched, then do it … jeans, gym t-shirts, crescent rolls, it doesn’t matter. The good thing about stretching the rolls is the goodness that you are stuffing in them and wrapping up with love. Whole lotta puns today! But the fresh blueberries and nectarines are like heaven they are so sweet all by themselves, adding a little maple syrup takes them over the edge into stardom. And the little bit of leftover fruit that didn’t fit in the cups? Gobble it down while waiting for the biscuit cups to bake! It’s just so good!
Wash the blueberries and nectarines then dump the berries into a bowl and chop the nectarines into small pieces. They have to be small to fit with the berries in the tins. Add the maple syrup and allspice and mix. Spray the muffin tins with non-stick spray then break open – i.e. smash and slam against the counter edge – then carefully peel apart the rolls and start stretching. Don’t over stretch or you will get holes in the dough – it’s no biggie, just squish it back together when you place in the tin. Fill to the top with the fruit mix then fold the edges of the dough over the top and squish down the sides. Bake at 350 degrees for 15 minutes. The bottoms will be wet from the juices so you will need a fork to get them all out, but they hold up well and are great with vegan ice cream or whip. Yum – enjoy!
Blueberry Nectarine Biscuit Cups,
1 Pint Driscoll’s Blueberries, washed
4 Small Nectarines, washed and chopped small
1 Tsp Allspice
3 Tbsp 100% Pure Maple Syrup
1 Cntr Crescent Rolls
1. Set oven to 350 degrees.
2. Wash berries and nectarines. Dump berries into a medium-size bowl.
3. Chop nectarines into small pieces and add to the bowl with the allspice and maple syrup and mix.
4. Spray muffin tins with non-stick spray.
5. Open crescent roll container then gently stretch dough. Place into tin.
6. Fill with the fruit mix then fold edges over the tops of the fruit. Press down the sides of the tin and squish into dough.
7. Bake for 15 minutes.
8. Let cool enough to handle then use a fork to gently scoop out.