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“A great fall treat at only 3 WW points.”

Ingredients Nutrition

  • 10 pillsbury refrigerated buttermilk biscuits
  • 10 ounces no-sugar-added apple pie filling
  • 10 pieces kraft caramel squares
  • 3 tablespoons Splenda granular
  • 18 teaspoon cinnamon


  1. Preheat oven to 400 degrees.
  2. Place the apple pie filling into a microwave safe container and cut the apple pieces into smaller pieces using kitchen scissors.
  3. Microwave on high for 2-3 minutes, or until the apples are tender.
  4. Stir in Splenda and cinnamon. Set aside.
  5. Spray a muffin pan with butter flavored Pam.
  6. Separate the biscuits and flatten each one with the palm of your hand until they're big enough to come half way up the well of the muffin tin.
  7. Divide the apple pie filling between each biscuit (approx. 1 tablespoon each). Cut each caramel into 4 pieces and place on top of the pie filling.
  8. Bake for 10 minutes or until the biscuits are done. Be careful not to over bake. Allow to cool slightly. Caramel will be very hot on top!

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