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Upside-Down Caramel-Apple Biscuits

(44)
  22 reviews
  • 35 min prep time
  • 1 hr 5 min total time
  • 6 ingredients
  • 8 servings
  • Pinterest
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Caramel and apple create a luscious individual breakfast sweet with the convenience of Grands!® biscuits.

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
6
cups sliced peeled Granny Smith apples (about 4 medium)
1/2
cup chopped pecans
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin'™ biscuits

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 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 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

No nutrition information available for this recipe
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