Thursday, April 25, 2013

Caramel Apple - Topped Biscuits




I tweaked a recipe from a Taste of Home Annual Recipes 2006 cookbook for this yummy dish.

Using fresh apples, and whole wheat biscuits, it's a healthier option that you don't have to feel guilty eating. 

Try it for breakfast tomorrow!




CARAMEL APPLE - TOPPED BISCUITS

  3 c. sliced peeled tart apples
1/3 c. brown sugar
1 Tb. quick-cooking tapioca
1-1/2 tsp. lemon juice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
dash cloves
1/8 tsp. salt
2 - 3 Tb. water
1 tube (16 ozs) large refrigerated (whole wheat) buttermilk biscuits 

In large saucepan, combine apples, sugar, tapioca, lemon juice, spices, salt and water. Let stand for 15 minutes.  Cook over medium heat for 8 - 10 minutes or until apples are tender.  Preheat oven to 375.

Transfer apple mixture to a greased 9" deep pie plate. (Can use cake pan). 
Place biscuits over apples.  Bake 18 - 20 minutes or until biscuits are nicely browned.  Immediately invert onto a serving plate. 

Yield: 8 servings 

Linked to Weekend Potluck