Recipe: Caramel Apple Cobbler (using refrigerated biscuits)

Tart apples, such as McIntosh, Winesap or Granny Smith work well in this recipe as the caramel ice cream topping sweetens them.

Caramel Apple Cobbler
This recipe is from the Pillsbury Classic Cookbook, Poppin' Fresh Ideas

8 cups (8 medium) sliced apples
3/4 cup caramel ice cream topping
1 Tablespoon flour
3/4 cup coconut
1/4 cup sugar
10-oz can Hungry Jack Refrigerated Flaky Biscuits
3 Tablespoons margarine or butter, melted

Heat oven to 375 degrees F.

In large bowl combine apple slices, caramel topping and flour. Spoon into ungreased 12x8-inch (2 -qt.) baking dish.

Bake at 375 degrees F. for 15 minutes.

In small bowl, combine coconut and sugar. Separate biscuit dough into 10 biscuits; cut each in half. Dip each half in margarine; roll in coconut mixture. Arrange biscuit halves in 3 rows, cut side down, on top of partially baked apples.

Return to oven and bake an additional 18 to 23 minutes or until biscuits and coconut are deep golden brown.

Makes 8 servings.