Easy Upside-Down Caramel Apple Biscuits
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Family Tested & Approved
caramel ice cream topping
packed dark brown sugar
granny smith apples, peeled and sliced
chopped walnuts, or pecans
( 8 biscuits ) flaky layers butter refrigerated biscuits
in a 12 inch nonstick skillet, cook butter and carmel topping over medium heat, stirring occasionally, until melted and bubbly.
str in brown sugar and apples. Cook over medium high heat for 12 to 15 minutes, stirring occasionaly, until apples are tender
meanwhile, spray 8 (12 oz.) custard cups with cooking spray.
sprinkle 1 tablespoon walnuts or pecans in each cup
spoon about 1/2 cup of caramel apple mixture evenly over nuts
open and separate busuits, gently stretch each biscuit until large enough to cover caramel apple mixture.
Place a biscuit on top of mixture in each cup
place cups on a large cookie sheet with sides.
bake 18 to 23 minutes or until golden brown
remove from oven and cool on cooling rack for 5 minutes
place heat-proof serving dish upside down on each cup and carefully turn dish and cup over to remove cakes
serve warm with ice cream if desired