Gooey Caramel Apple Pull-Aparts
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Just 10 minutes and you're ready to bake this oh-so-yummy crunchy-topped coffee cake!
Ingredients
4 Nature Valley™ pecan crunch crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*
1/4 cup Fisher® Chef's Naturals® chopped pecans
1 teaspoon ground cinnamon
1 cup whipping cream
1/2 cup packed light brown sugar
2 cans (17.5 oz each) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing
1 medium Granny Smith apple, peeled, coarsely chopped (about 1 1/4 cups)
Instructions
Heat oven to 350 °F. Spray 12-cup fluted tube cake pan with CRISCO® Original No-Stick Cooking Spray. In small bowl, mix crushed granola bars, pecans and 1/2 teaspoon of the cinnamon. Sprinkle mixture evenly in bottom of pan.
In large bowl, mix whipping cream, brown sugar and remaining 1/2 teaspoon cinnamon. Separate both cans of dough into 10 rolls; set icing aside. Cut each roll into quarters. Stir roll pieces and apples into whipping cream mixture to coat. Spoon mixture into pan; spread evenly.
Bake 50 to 60 minutes or until deep golden brown. Immediately place heatproof serving plate or platter upside down over pan; turn plate and pan over (do not remove pan). Cool 5 minutes. Remove pan; scrape any remaining topping in pan onto coffee cake. Cool 5 minutes longer. Drizzle reserved icing over top. Serve warm.
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