Decadent Caramel-Apple Upside-Down Biscuits
Elevate your dessert game with these scrumptious upside-down biscuits, featuring a luscious blend of caramel-coated apples and crunchy pecans, all nestled beneath flaky layers of buttery biscuit dough. A delightful treat sure to impress any guest.
Ingredients
For the Biscuits | |
|---|---|
| 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 | (16 1/3 ounce) can Pillsbury Grands Flaky Layers Butter Refrigerated Biscuits (8 biscuits) |
Instructions
For the Biscuits | |
|---|---|
| 1. | Preheat the oven to 350°F (175°C). |
| 2. | In a 12-inch nonstick skillet, melt the butter and caramel topping over medium-high heat until bubbly. |
| 3. | Add the brown sugar and sliced apples, cooking for 12 to 15 minutes until the apples are tender. |
| 4. | Meanwhile, grease 8 custard cups or ramekins with non-stick cooking spray. |
| 5. | Sprinkle 1 tablespoon of chopped pecans into each cup. |
| 6. | Evenly spoon about 1/3 cup of the caramel-apple mixture over the pecans in each cup. |
| 7. | Gently stretch each biscuit until large enough to cover the caramel-apple mixture. |
| 8. | Place the biscuits on top of the caramel-apple mixture in each cup. |
| 9. | Arrange the cups on a large cookie sheet with sides. |
| 10. | Bake for 18 to 23 minutes, or until the biscuits are golden brown. |
| 11. | Allow the cups to cool for 5 minutes on a cooling rack. |
| 12. | Invert a heatproof serving plate upside down on each cup, then carefully turn the plate and cup over to release the cakes. |
| 13. | Serve the biscuits warm. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 428.2 kcal |
| Protein | 5.5 g |
| Fat | 19.6 g |
| Carbohydrates | 61.1 g |
| Fiber | 3.6 g |
| Sugar | 21.3 g |
Published on Aug 01, 2024 by Luminița