Pillsbury upside down caramel apple biscuits

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Name: Upside Down Caramel Apple Biscuits
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/4 cup butter; 1/2 cup carmel ice cream topping; 1/4 cup brown sugar; 4 granny smith apples pealed and sliced; 1/2 cup pecans chopped; 1 (8 oz) can Pillsbury grand flakey butter biscuits

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INGREDIENTS

1/4 cup butter
1/2 cup carmel ice cream topping
1/4 cup brown sugar
4 granny smith apples ; pealed and sliced
1/2 cup pecans ; chopped
1 (8 oz) can Pillsbury grand flakey butter biscuits

Servings

INSTRUCTIONS

Meanwhile, spray 8 (10-ounce) custard cups or 8 (12-ounce) ramekins with CRISCO® Original No-Stick Cooking Spray. Sprinkle 1 tablespoon pecans in each cup. Spoon about 1/3 cup caramel-apple mixture evenly over pecans in each cup.

Separate biscuits; gently stretch each biscuit until large enough to cover caramel-apple mixture. Place biscuits on top of caramel-apple mixture in each cup. Place cups on large cookie sheet with sides.

Bake 18 to 23 minutes or until golden brown. Place cups on cooling rack; cool 5 minutes. Place heatproof serving plate upside down on each cup; carefully turn plate and cup over to remove cakes. Serve warm.

NOTES

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Upside Down Caramel Apple Biscuits

1/4 cup butter
1/2 cup carmel ice cream topping
1/4 cup brown sugar
4 granny smith apples pealed and sliced
1/2 cup pecans chopped
1 (8 oz) can Pillsbury grand flakey butter biscuits

Heat oven to 350°F. In 12-inch nonstick skillet, cook butter and caramel topping over medium-high heat, stirring occasionally, until melted and bubbly. Stir in brown sugar and apples. Cook over medium-high heat 12 to 15 minutes, stirring occasionally, until apples are tender.
Meanwhile, spray 8 (10-ounce) custard cups or 8 (12-ounce) ramekins with CRISCO® Original No-Stick Cooking Spray. Sprinkle 1 tablespoon pecans in each cup. Spoon about 1/3 cup caramel-apple mixture evenly over pecans in each cup.
Separate biscuits; gently stretch each biscuit until large enough to cover caramel-apple mixture. Place biscuits on top of caramel-apple mixture in each cup. Place cups on large cookie sheet with sides.
Bake 18 to 23 minutes or until golden brown. Place cups on cooling rack; cool 5 minutes. Place heatproof serving plate upside down on each cup; carefully turn plate and cup over to remove cakes. Serve warm.

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Nutrition

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Serving Size: 1 Serving (161g)
Recipe Makes: 8 Servings

Calories: 323
Calories from Fat: 133 (41%)

Amt Per Serving		% DV

	Total Fat 14.7g	20 %
	Saturated Fat 5.6g	28 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 1.7g
Cholesterol 15.4mg		5 %
Sodium 387.6mg		13 %
Potassium 157.1mg		4 %
Total Carbohydrate 48g		14 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 44.7g
Protein 3.1g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 323

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