food.com

Upside-Down Caramel-Apple Biscuits

5.0(5)

Caramel and apple create a luscious individual breakfast sweet with the convenience of Grands biscuits.

by Mom2Rose·published 2008-01-11

Breads

Servings

8 biscuits, 8 serving(s)

Total time

1h 20m

prep 15 min

Calories / serving

428 kcal

Ingredients (6)

serves

1/4 cup butterbutter
1/2 cup caramel ice cream topping
1/4 cup packed dark brown sugarbrown-sugar
6 cups sliced peeled granny smith apples (about 4 medium)
1/2 cup chopped pecanspecan
1 (16 1/3 ounce) can pillsbury grands flaky layers butter refrigerated biscuits (8 biscuits)

Instructions (14 steps)

01Heat oven to 350°F
02In 12-inch nonstick skillet, cook butter and caramel topping over medium-high heat, stirring occasionally, until melted and bubbly.
03Stir in brown sugar and apples.
04Cook over medium-high heat 12 to 15 minutes, stirring occasionally, until apples are tender.
05Meanwhile, spray 8 (10-ounce) custard cups or 8 (12-ounce) ramekins with non-stick cooking spray.
06

Sprinkle 1 tablespoon pecans in each cup.

07Spoon about 1/3 cup caramel-apple mixture evenly over pecans in each cup.

08Separate biscuits; gently stretch each biscuit until large enough to cover caramel-apple mixture.

09Place biscuits on top of caramel-apple mixture in each cup.

10Place cups on large cookie sheet with sides.

11Bake 18 to 23 minutes or until golden brown.

12Place cups on cooling rack; cool 5 minutes.

13Place heatproof serving plate upside down on each cup; carefully turn plate and cup over to remove cakes.

Nutrition (per serving)

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.