1. 1/2 cup butter (1 stick)
3. 1/2 cup – brown sugar
4. 1/2 cup – chopped pecans (if you are pecan lovers…I recommend a bit more
The pecans are definitely optional. I LOVE them, but this would be delicious even without them.
5. After you have sprinkled the pecans, put a layer of diced, sliced or chopped apples (use what you have, but Granny Smith are the best).
I have an apple, peeler, slicer, corer gadget, so I normally just use half moon slices. Since I didn’t want anyone to feel left out, I showed you all options. 
6. Next, divide biscuits into smaller pieces, and roll them in a mixture of cinnamon and sugar. I used Pillsbury Grands (16 oz. can), but if you have homemade biscuit dough in the freezer, this would be the best of yum and health.
In my opinion, the cinnamon/sugar is purely optional. If you are short on time or want to cut out the additional sugar, skip this step.
Since it’s my daughter’s favorite thing, this was not an option. 
7. I sprinkled the remaining cinnamon/sugar mixture on top (optional).
8. Bake at 375 
9. In order to flip this properly, you need to let this cool.
If it does not cool, it will still taste delicious, but it will not be presentational…just soupy sensational.
Can you tell I know this from experience?
When it has cooled slightly, pick out your serving plate and place it on top of your baking pan. This step is always a bit tricky, since you must flip it fast.
This is a great recipe for your “cooking with kids” days.
I have doubled this recipe and made it in a 9/13. Then I just flip it onto a cookie sheet.
I have also made this “low fat” by using low fat biscuits and cutting down on the butter.
You did know that brown sugar and corn syrup have virtually 0 fat grams?
Now, just don’t ask about all the other nutritional benefits…it’s just pure pleasure eating.
Ham Tetrazzini (have Leftover ham form easter) This is a slow cooker recipe
- stephiworld
on Apr. 5, 2010 at 11:29 AM