Upside-down Caramel-apple Biscuits |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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These were very good. No leftovers at all. Everyone loved them. Enjoy. BTW you may not get 8 servings from these ;0) Ingredients:
1/4 cup butter |
1/2 cup caramel ice cream topping |
1/4 cup brown sugar |
6 cups sliced peeled granny smith apples (about 4 medium) |
1/2 cup chopped pecans |
1 can flaky butter tasting refrigerated biscuits (8 biscuits) |
Directions:
1. Heat oven to 350.
2. In a 12-inch 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.
3. Meanwhile, spray 8 (10 oz) custard cups or 8 (12 oz) ramekins (I used 2 extra large muffin tins) with no-stick cooking spray. Sprinkle 1 tbsp pecans in each cup. Spoon about 1/3 cup caramel-apple mixture evenly over pecans in each cup.
4. 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. (Since I used the muffin tin I just placed them on a cookie sheet)
5. 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. (I had to use a serving platter so that I could turn the whole muffin tin over). Serve warm.
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