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.

Aug 01, 2024