Upside-Down Caramel Apple Dessert
- 129 g Tree Top LM Infused 3/8” Apple Dices
- 57 g butter
- 16 g caramel ice cream topping
- 55 g brown sugar, firmly packed
- 50 g chopped nuts
- 8 small refrigerated biscuits
Preheat oven to 350 F. Spray cupcake tins with cooking oil and sprinkle chopped nuts into each cup.
Rehydrate apples in Tree Top Apple Juice for at least 5 minutes. Drain well before using.
In a large non-stick skillet, cook butter and caramel topping over medium-high heat, stirring occasionally, until melted and bubbly. Stir in brown sugar and apples and stir until sugar is completely dissolved and mixture thickens somewhat.
Spoon about one-third cup caramel-apple mixture evenly over nuts in each cup.
Separate biscuits; gently stretch each biscuit until large enough to cover caramel- apple mixture in each cup.
Bake 18 to 23 minutes or until golden brown. Place pan on cooling rack; cool for 5 minutes. Quickly invert pan onto waxed paper to remove biscuits. Serve warm.