Crockpot Apple Monkey Bread

This is perfect dish for breakfast, after school treat, dessert or to take anywhere you may need to bring a dish. The crock-pot makes it transportable for those times away from home as well. The apple scent and flavor is perfect for fall. I hope you enjoy this fall inspired dish

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tablespoon ground cinnamon
a few grates of fresh nutmeg or a pinch of ground nutmeg
1/4 teaspoon ground ginger
4 7 1/2 ounce cans refrigerated biscuits (40 biscuits total)
1 1/2 cups diced, peeled cooking apples
1/2 cup butter, melted
1/3 cup apple cider
1 teaspoon vanilla

Spray inside of a 4-quart slow cooker with cooking spray. In a large bowl, mix together granulated sugar, brown sugar, cinnamon, nutmeg, and ginger. Sprinkle 2 tablespoons of the sugar mixture in the bottom of the prepared slow cooker. Set the remaining sugar mixture aside.
Cut each biscuit into quarters. Add biscuits and apples to sugar mixture in the bowl, tossing to coat. Add mixture to slow cooker. Sprinkle with any remaining sugar mixture. In a small bowl stir together butter, apple cider, and vanilla; pour over biscuits.
Cover and cook on high-heat setting for 2 to 2½ hours or until a knife inserted in center comes out clean. Turn off slow cooker. Carefully remove lid so that condensation does not drip onto bread. Cover opening of slow cooker with paper towels and place lid on top. Cool for 10 to 15 minutes. Run a knife around the edge of slow cooker, then move bread to serving platter. Spoon any topping from the cooker onto bread; cool slightly. Serve warm.

recipe source here