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Upside-Down Caramel-Apple Biscuits

Posted by on Jan. 21, 2009 at 3:01 PM
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Upside-Down Caramel-Apple Biscuits
Caramel and apple create a luscious individual breakfast sweet with the
convenience of Grands!® biscuits.

Prep Time:
35 Min
Total Time:
1 Hr 5 Min
8 servings
1/4    cup LAND O LAKES® Butter
1/2 cup SMUCKER'S® Caramel Ice Cream Topping
1/4 cup packed Domino® or C&H® Dark Brown Sugar
6 cups sliced peeled Granny Smith apples (about 4 medium)
1/2 cup Fisher® Chef's Naturals® Chopped Pecans
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin'® refrigerated
biscuits (8 biscuits)

Heat oven to 350°F. In 12-inch nonstick skillet, cook butter and caramel topping
over medium-high heat, stirring occasionally, until melted and bubbly. Stir in
brown sugar and apples. Cook over medium-high heat 12 to 15 minutes, stirring
occasionally, until apples are tender. Meanwhile, spray 8 (10-ounce) custard
cups or 8 (12-ounce) ramekins with CRISCO® Original No-Stick Cooking Spray.
Sprinkle 1 tablespoon pecans in each cup. Spoon about 1/3 cup caramel-apple
mixture evenly over pecans in each cup. Separate biscuits; gently stretch each
biscuit until large enough to cover caramel-apple mixture. Place biscuits on top
of caramel-apple mixture in each cup. Place cups on large cookie sheet with
sides. Bake 18 to 23 minutes or until golden brown. Place cups on cooling rack;
cool 5 minutes. Place heatproof serving plate upside down on each cup; carefully
turn plate and cup over to remove cakes. Serve warm.
High Altitude (3500-6500 ft): When cooking apples, stir frequently to avoid


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by on Jan. 21, 2009 at 3:01 PM
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