Biscuits - Upside Down Caramel Apple

A little about categorizing bread. Our system is not scientific by a long shot. We've placed them into table, flat, dessert, and fried. Table bread may include loaves of sandwich-type bread or something designed to serve as a loaf or dinner bun at the table. Flat is generally un-yeasted bread that is flat (duh!). Fried can be pan-fried or deep-fried. Dessert is for delectables such as banana bread. The words dressing and stuffing are interchangeable, depending where you live. Many will contain bread, others may not. This is dizzying.
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Biscuits - Upside Down Caramel Apple

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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 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin'™ biscuits Save $

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 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.
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