Did someone say apple!!?? I LOVE LOVE LOVE apples! I would choose an apple over a candy bar any day of the week. Well maybe not any day but MOST days for sure.
I was looking through some cookbooks that I had, you know the kind that have paper? LOL! Anyway, I found this recipe! It is delicious and once again Pillsbury does not fail! I made only 1 change, okay well 2 but who is counting. The original recipe called for the use of ramekins. Now I don’t know about you, but I don’t have them. I always thought they were a waste of money since I don’t use them ever. NOW if anyone wants to buy me some, I have a birthday coming up April 5th so I will not complain if you just wanted to get me some 😉 What I did instead was use a pie plate which worked out just fine. The 2nd change I made was dabbing melted butter on top of the biscuits before baking and sprinkling them with a cinnamon sugar mixture. Now once they are baked and they are inverted you will not see that part but it makes them yummy. Okay so anyway, enough jabbering time for the recipe.
What you need:
1/4 cup butter
1/2 cup caramel ice cream topping
1/4 cup packed dark brown sugar
6 cups sliced Granny Smith apples (about 4 medium)
1/2 chopped pecans ( I did not use these. We are not a pee-can family)
1 can Butter Tastin’ refrigerated biscuits (this is one of the very few times you will ever see me use what we like to call whomp biscuits. I make my biscuits from scratch)
What to do:
Heat oven to 350 F. In a 12 inch non stick skillet, cook butter and caramel topping over medium-high heat until melted and bubbly. Stir in brown sugar and apples. Cook over medium-high heat 12 to 15 minutes, stirring occassionally, until the apples are tender.
Meanwhile, spray 8 (10 ounce) custard cups or 8 (12 ounce) ramekins with non stick cooking spray. (this is where I used one pie plate). If using the ramekins or custard cups, sprinkle one tablespoon or pecans in each cup and 1/3 cup of apple mixture over the pecans. If using pie plate, sprinkle the pecans evenly in the bottom of the pie plate followed by the apple mixture.
Separate biscuits: gently stretch each biscuit until large enough to cover the caramel-apple mixture. Place biscuits on top of the mixture and then place the cups on a baking sheet with sides. If you are using the pie plate no baking sheet is necessary. Now this is the point where I also brushed each biscuit with melted butter and sprinkled with cinnamon sugar.
Bake 18 to 23 minutes or until golden brown. Cool 5 minutes and turn out onto serving plates. Serve warm.