Ingredients
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
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Butter Tastin’™ Biscuits (8 Count)
Preparation
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 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.
