Preheat your oven to 350°F

Generously spray your Bundt pan with cooking spray and set aside.

Peel and core your apple(s). Chop them into small pieces. The goal is to have about 2 cups of chopped apple when it's done. Set aside.

Open your biscuits and cut into fourths. Some choose to roll into a ball (I don't), but it's totally up to you! Set them aside.

In a small bowl, combine the brown sugar, cinnamon, and nutmeg.

Melt your butter, set aside.

Begin by rolling each biscuit piece in the sugar mixture until it's covered entirely and placing randomly in the Bundt pan. (An alternative to this would be placing the sugar mix in a Ziploc bag and putting the biscuit pieces in batches, shaking to coat. You need to do them in batches if you do this route and be sure they are covered entirely.)

As you place several pieces of sugar coated biscuit in the pan, sprinkle some apples randomly over them. Keep alternating adding in biscuits with adding in some apple pieces.

Once all of the biscuit pieces and apples have been added, pour your butter evenly over the biscuits in the pan.

Bake for 37-40 minutes.

Remove from the oven. Allow it to cool for 5 minutes in the pan.

Place a heat safe plate over the top of the pan, while holding the Bundt pan to the plate, flip it over. Lift the Bundt pan from the plate, shaking slightly if needed. Gently allow the monkey bread to set on the plate.

Enjoy!