Shelly's Recipe

UPSIDE-DOWN CARAMEL-APPLE BISCUITS

Category: Coffee Cake

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 (16.3 oz) can flaky layers refrigerated biscuits

Preheat oven to 350. 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 oz) custard cups or 8 (12 oz) ramekins with nonstick 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.