Innkeeper Jan Smith of Maple Cove Bed and Breakfast in Leonard used Gala apples for the dish featured in this photo, but choose your favorite. Maple Cove B&B’s location in north Oakland County is near many notable apple orchards in Oakland and Macomb counties. Jan and her husband Mark feature local foods in as many of their breakfast dishes as possible. Eggs come from their own chickens.


Serves 4

You will need:

4 small serving bowls of your choice

2 large croissants cut in half lengthwise

2 apples of your choice peeled and sliced thin

2 Tbsp sugar

2 tsp cinnamon

3 Tbsp brown sugar

1 tsp vanilla

2 Tbsp butter

Orange juice or apple juice as needed to add to apples. I used juice to dribble over the bowls once assembled and before the frosting.

Powdered sugar

Half and half


Toss the apple slices in the sugar.

Melt the butter in a pan. Add brown sugar and vanilla. Stir until the sugar is dissolved.

Add the apples and white sugar mixture to pan. Gently sautee the apples until just tender. You will need the juice from this to pour over the apples once assembled on the croissant so if you need more liquid, add a splash of orange juice or apple juice. 

Make the icing by combining powdered sugar and half and half. 

Place a croissant half in each bowl. Top with some of the apple mixture, drizzle with the juice from the pan. Top with the icing. Serve warm.