Gooey Caramel Apple Pull-Aparts

Just 10 minutes and you're ready to bake this oh-so-yummy crunchy-topped coffee cake!

• Ready In: 1 hr 20 mins
• Serves: 12
• Yields: 12

Ingredients

• 4  Nature Valley pecan crunch granola bars, crushed (2 pouches from 8.9-oz box)
• 1⁄4 cup pecans, chopped
• 1  teaspoon ground cinnamon
• 1  cup  whipping cream
• 1⁄2 cup light brown sugar, packed
• 2 (17 1/2ounce) cans  pillsbury grands refrigerated  cinnamon roll dough, with icing
• 1  medium granny smith apple, peeled, coarsely chopped (about 1 1/4 cups)

Directions

1. Heat oven to 350°F
2. Spray 12-cup fluted tube cake pan with cooking spray.
3. In small bowl, mix crushed granola bars, pecans and 1/2 teaspoon of the cinnamon.
4. Sprinkle mixture evenly in bottom of pan.
5. In large bowl, mix whipping cream, brown sugar and remaining 1/2 teaspoon cinnamon.
6. Separate both cans of dough into 10 rolls; set icing aside.
7. Cut each roll into quarters.
8. Stir roll pieces and apples into whipping cream mixture to coat.
9. Spoon mixture into pan; spread evenly.
10. Bake 50 to 60 minutes or until deep golden brown.
11. Immediately place heatproof serving plate or platter upside down over pan; turn plate and pan over (do not remove pan).
12. Cool 5 minutes.
13. Remove pan; scrape any remaining topping in pan onto coffee cake.
14. Cool 5 minutes longer.
15. Drizzle reserved icing over top.
16. Serve warm.