A delightful twist on a classic dessert, these caramelized apple biscuit cups are perfect for any occasion.
Preheat your oven to 350°F.
Always preheat your oven to ensure even cooking.
In a 12-inch skillet, melt the butter and caramel topping over medium heat until bubbly.
Stir constantly to prevent the caramel from burning.
Add the cinnamon and apple slices to the skillet and cook, stirring occasionally, until the apples are tender, about 12 minutes.
Ensure the apples are evenly coated with the caramel mixture.
Spray 8 ramekins with non-stick cooking spray and sprinkle chopped pecans into each.
Use ramekins of the same size for even baking.
Divide the caramel-apple mixture evenly among the ramekins.
Use a spoon to distribute the mixture evenly.
Stretch each biscuit to fit over the top of the ramekins and place them on top.
Ensure the biscuits completely cover the caramel-apple mixture.
Place the ramekins on a cookie sheet and bake in the oven for 18-23 minutes, until the biscuits are golden brown.
Check for doneness by lightly tapping the biscuit tops.
Let the ramekins cool for 5 minutes, then invert them onto serving plates to release the dessert.
Run a knife around the edges if the dessert sticks to the ramekin.
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