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Apple Pie Cups With Cinnamon Streusel Topping Recipe
Food & Drink
5 frozen Pillsbury grands flaky layers biscuits
1 (21 oz) can Duncan Hines caramel apple pie filling
3 oz pillsbury simply oatmeal brown sugar cookie dough
2 tbsp rolled oats
2 tbsp hershey's cinnamon chips
Heat the oven to 350F.
Remove the biscuits from the freezer and let rest at room temperature for 5 minutes.
Meanwhile grease a 12 cup cupcake pan and cut 10 squares of aluminum foil. Set aside until needed.
With a sharp knife cut the the biscuits in half.
On a floured surface, take each half biscuit and roll it flat into a 4 inch discs.
Place the discs into the prepared cupcake pan, covering the bottom and the sides.
Cover the pie cups with aluminum foil and fill with a few baking beads.
Bake for 5 minutes. Remove from the oven without turning it off.
Remove the aluminum foil with the baking beads, gently pressing the pie crust in the cupcake pan.
Fill the pie crust with the pie filling.
In a small bowl crumble the cookie dough and mix it with the oats and cinnamon chips.
Top the pie cups with the cinnamon oats topping
Bake for 25 more minutes.
Leave to cool for 5 minutes in the pan before removing.