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Upside Down Caramel Apple Biscuits Recipe

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This recipe for Upside Down Caramel Apple Biscuits, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laureen Pittman
Added: Wednesday, July 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup butter
1/2 cup Smuckers caramel ice cream topping
1/4 cup packed dark brown sugar
6 cups sliced peeled Granny Smith apples (about 4 med.)
1/2 cup chopped pecans
1 can Pillsbury Grands Flaky Layers butter tastin biscuits (8)

Directions:
Directions:
Heat oven to 350. In nonstick skillet, cook butter and caramel over med/hi heat 12-15 minutes, or until melted and bubbly. Stir in brown sugar and apples. Cook over med/hi 12-15 minutes, stirring occasionally. Meanwhile spray 8 (10oz.) custard cups with nonstick spray. Sprinkle 1 tbsp. pecans in each cup. Spoon about 1/3 cup apple mixture evenly over pecans. Separate biscuits; gently stretch each biscuit until large enough to cover mixture. Place cups on large cookie sheets. Bake 18-23 minutes. Place cups on cooling rack; cool 5 minutes. Place heatproof serving plate upside down on each cup; carefully turn over to remove cakes. Serve warm.

 

 

 

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