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Upside Down Caramel Apple Biscuits Recipe

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This recipe for Upside Down Caramel Apple Biscuits is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º. 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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