Grands Little Pies
¾ cup all-purpose unbleached flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
½ cup of butter
½ cup chopped nuts (if desired)
1 can (16.3 oz) Grands Flaky Layers refrigerated biscuits
1 can (21 oz) apple, blueberry or cherry pie filling
Heat oven to 350 degrees. In a medium bowl, mix flour, brown sugar and cinnamon. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in nuts.
Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press each biscuit round in ungreased muffin cup pan. Spoon 2 tablespoons pie filling into each biscuit-lined cup. Sprinkle each with about 2 tablespoons flour mixture (cups will be full).
Bake 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups; place on cooling rack. Cool 10 minutes. Top each serving with whipped cream; sprinkle with cinnamon-sugar.