Ingredients
1 cup sugar3/4 cup packed brown sugar2 teaspoons ground cinnamon1/2 teaspoon ground allspice4 tubes (6 ounces each) refrigerated buttermilk biscuits, quartered3/4 cup butter, melted1/2 cup apple juice 1 teaspoon vanilla extract1 teaspoon rum extract Toasted chopped pecans, optional
Preparation
Line a 5-qt. slow cooker with a piece of aluminum foil, letting ends extend up the sides. Grease foil.
Combine the sugars, cinnamon and allspice in a large bowl; sprinkle 3 tablespoons sugar mixture in bottom of prepared slow cooker. Add biscuit pieces to bowl; toss to coat. Transfer coated biscuits to slow cooker; sprinkle any remaining sugar mixture over biscuits.
Stir together butter, apple juice and extracts; pour over biscuits.
Cook, covered, on low 2-1/2 to 3 hours. Remove lid and let stand for 10 minutes. Carefully invert onto serving platter. If desired, sprinkle with pecans.
