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Bake-Off® Contest 43, 2008
Riverside, California

Upside-Down Caramel-Apple Biscuits

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

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  • prep time 35 min
  • total time 1 hr 5 min
  • ingredients 6
  • servings 8
 

Ingredients

1/4
cup butter
1/2
cup caramel ice cream topping
1/4
cup packed dark brown sugar
6
cups sliced peeled Granny Smith apples (about 4 medium)
1/2
cup chopped pecans
1
can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin'® refrigerated biscuits (8 biscuits)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
6g,
6%
Trans Fat
3g
3%
),
Cholesterol
15mg
15%;
Sodium
670mg
670%;
Total Carbohydrate
56g
56%
(Dietary Fiber
2g
2%
  Sugars
30g
30%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
2%;
Calcium
4%;
Iron
8%;
Exchanges:
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;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011