Upside-Down Caramel-Apple Biscuits

Prep Time 35 min
Cook Time 38 Min
Servings 8
Difficulty Easy


  • 1/4 cup LAND O LAKES® Butter
  • 1/2 cup Smucker's® Caramel Flavored Topping
  • 1/4 cup packed Domino® or C&H® Dark Brown Sugar
  • 6 cups sliced peeled Granny Smith apples (about 4 medium)
  • 1/2 cup Fisher® Chef's Naturals® Chopped Pecans
  • 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin'® refrigerated biscuits (8 biscuits)


  • Step 1

    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.

  • Step 2

    Meanwhile, spray 8 (10-ounce) custard cups or 8 (12-ounce) ramekins with CRISCO® Original No-Stick Cooking Spray. Sprinkle 1 tablespoon pecans in each cup. Spoon about 1/3 cup caramel-apple mixture evenly over pecans in each cup.

  • Step 3

    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.

  • Step 4

    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.

  • Step 6

    When cooking apples, stir frequently to avoid scorching.

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