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Ontario Apricot, Almond and Ginger Monkey Bread

Flaky dough pieces are coated in ground almond and candied ginger, then mixed in with diced Ontario apricots and baked off in a Bundt cake pan. This dish is finished off with an apricot glaze and served to guests as a cake that they can pull apart.

6 servings



1 1/4 cups granulated sugar, divided 310 mL
1 tbsp pureed candied ginger 15 mL
1/4 cup ground almonds 60 mL
30 oz refrigerated biscuit dough 850g
4 Ontario apricots, divided 4
1/2 cup butter 125 mL


For recipe video in French:


1. Preheat oven to 350°F (175°C).
2. In a small bowl, mix together 1/2 cup (125 mL) sugar, candied ginger and ground almond. Quarter the biscuit dough and use your hands to roll quarters into 1” balls. Roll the dough ball in the sugar mixture, and place in a well-greased tube pan. Repeat until all biscuit dough has been used.
3. Purée two of the apricots. In a small saucepan over medium heat melt butter. Mix in 3/4 cup (175 mL) sugar and apricot purée. Simmer for 2 minutes and pour mixture over biscuits.
4. Dice the two remaining apricots and mix them into the biscuit dough balls. Lightly press dough into the pan.
5. Bake in oven for 35 to 40 minutes.

Nutritional Info

(per 1/6 of recipe): 462 calories; 6 g protein; 24 g fat (10 g saturated fat; 0 g trans fat; 40 mg cholesterol); 59 g carbohydrate (3 g fibre); 46 g sugars; 237 mg sodium; 213 mg potassium


This project is funded in part by the Greenbelt Fund and the Ontario Ministry of Agriculture, Food and Rural Affairs.