1Fill 4 quart Dutch oven one-third full with canola oil. Heat oil over medium heat to about 350F.
2In medium microwavable bowl, stir together sugar, cinnamon and nutmeg. Add chopped apples; toss until coated. Microwave on High in 20 second increments, stirring occasionally, until apples are tender. If apples are a little to tart. stir in a sprinkle of additional sugar.
3Separate dough into 8 biscuits; cut each into quarters. Flatten each piece and make circle for pouch. Place 1 apple chunk and a little juice on each piece of dough; pinch edges to seal well.
4When oil is hot, carefully drop several stuffed biscuits into oil at a time. Using slotted metal spoon or kitchen spider, carefully turn stuffed biscuits over and over until golden brown. Remove from oil to paper towels to drain. Immediately place in serving bowls; drizzle with caramel sauce and top with whipped cream. Serve.