The shortcut biscuit dough keeps prep minimal, while a quick stovetop apple filling guarantees real fruit flavor. This is the kind of smart, high-reward recipe tinsuf readers love: unfussy steps, dependable technique, and a finish that looks irresistible on the plate.
Ingredients
- 1 (16.3 oz / 460 g) can refrigerated biscuit dough (8 biscuits)
- 8 caramel candies (or 8 teaspoons thick caramel sauce, chilled)
- 1 medium apple, peeled, cored, and finely diced (about 1 cup / 130 g)
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon, divided
- 1/8 teaspoon fine salt
- 1/4 cup granulated sugar (for rolling)
- 2 tablespoons melted butter (for brushing)
- 1/3 cup caramel sauce, warmed, for drizzling
- 1/3 cup finely chopped toasted pecans or peanuts, for topping (optional)
Substitutions: Use pears instead of apples for a floral twist. Swap the nuts for crushed pretzels if you prefer a salty crunch.
