Upside-Down Caramel-Apple 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.

Nutrition Information:

• Calories 420
• (Calories from Fat 180),

• Total Fat 20g
• (Saturated Fat 6g,
• Trans Fat 3g),
• Cholesterol 15mg;
• Sodium 670mg;
• Total Carbohydrate 56g
• (Dietary Fiber 2g,
• Sugars 30g),
• Protein 5g;

• Vitamin A 4%;
• Vitamin C 2%;
• Calcium 4%;
• Iron 8%;

• 1 1/2 Starch;
• 1/2 Fruit;
• 1 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 4 Fat;

• 4;