Upside-Down Caramel-Apple Biscuits

Recipe by Mom2Rose
READY IN: 1hr 20mins
YIELD: 8 biscuits


  • 14
    cup butter
  • 12
    cup caramel ice cream topping
  • 14
    cup packed dark brown sugar
  • 6
    cups sliced peeled granny smith apples (about 4 medium)
  • 12
    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.