8 granny smith apples
1 jar caramel ice cream topping
1 1/2 can Hungry Jack flaky biscuits
1 C pecans - chopped
3 TBS flour
1 stick melted butter
3/4 C brown sugar
Preheat oven to 400. Peel, core, and slice apples. Cut apples in half. Combine apples, caramel, and flour. Spoon into a 9 x 13 inch baker. Separate each biscuit into two thin biscuits and place on top of apple mixture. Next, mix pecans, sugar and butter. Drizzle over biscuits. Bake for 30 minutes.
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