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Upside-Down Caramel-Apple Biscuits

Prep 35 min
Total 1 hr 5 min
Ingredients 6
Servings 8

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

Bake-Off® Contest 43, 2008

Laureen Pittman

Riverside, California

Ingredients

1/4

cup butter

1/2

cup caramel ice cream topping

1/4

cup packed dark brown sugar

cups sliced peeled Granny Smith apples (about 4 medium)

1/2

cup chopped pecans

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin'™ biscuits

Steps

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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 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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 150

% Daily Value

Total Fat: 17g; 26%
Saturated Fat 7g 33% Trans Fat 0g
Cholesterol: 15mg; 5%
Sodium: 570mg; 24%
Potassium: 130mg; 4%
Total Carbohydrate: 58g; 19%
Dietary Fiber 2g 8% Sugars 30g
Protein: 5g

% Daily Value*:

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

Exchanges:

1 Starch; 1/2 Fruit; 2 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; 3 1/2 Fat;