Upside-Down Caramel-Apple Biscuits

Upside-Down Caramel-Apple 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)









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 non-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.

via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/53455-upside-down-caramel-apple-biscuits.html