Upside-Down Caramel-Apple Biscuits - cooking recipe

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 (16 1/3 ounce) can pillsbury grands flaky layers butter refrigerated biscuits (8 biscuits)

Preparation

Heat oven to 350\u00b0F
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.