Ingredients

How to make it

  • Heat oven to 350.
  • In a 12-inch 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 (I used 2 extra large muffin tins) with no-stick cooking spray. Sprinkle 1 tbsp 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. (Since I used the muffin tin I just placed them on a cookie sheet)
  • 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. (I had to use a serving platter so that I could turn the whole muffin tin over). Serve warm.

Reviews & Comments 6

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    " It was excellent "
    shirleyoma ate it and said...
    Way too good!! got my 5
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  • gapeach55 5 years ago
    Sounds great Henrie! and easy too. High 5!
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    " It was excellent "
    ahmed1 ate it and said...
    Sounds really delicious....
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    " It was excellent "
    minitindel ate it and said...
    hi henrie i love these thanks sweetie
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  • 22566 5 years ago
    A very nice recipe!

    Thank-you
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    " It was excellent "
    momo_55grandma ate it and said...
    another great post thanks
    Was this review helpful? Yes Flag

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