Caramel and apple create a luscious individual breakfast sweet with the convenience of Grands!® biscuits.
Bake-Off® Contest 43, 2008
Laureen Pittman
Riverside, California
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1/4
-
cup butter
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1/2
-
cup caramel ice cream topping
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1/4
-
cup packed dark brown sugar
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6
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cups sliced peeled Granny Smith apples (about 4 medium)
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1/2
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cup chopped pecans
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1
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can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers Butter Tastin'® refrigerated biscuits (8 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 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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 180
% Daily Value
- Total Fat
- 20g
- 30%
-
- Saturated Fat
- 6g
- 31%
- Trans Fat
- 3g
- Cholesterol
- 15mg
- 5%
- Sodium
- 670mg
- 28%
- Total Carbohydrate
- 56g
- 19%
-
- Dietary Fiber
- 2g
- 8%
- Sugars
- 30g
- Protein
- 5g
- Vitamin A
- 4%
- 4%
- Vitamin C
- 2%
- 2%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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