3/4 c. crushed cheese-flavored corn puffs
1/3 c. sugar
1/2 tsp. cinnamon
1 (8 oz.) can Pillsbury refrigerator buttermilk or country style biscuits
3 tbsp. butter, melted
2 c. (1 lb. 5 oz. can) prepared apple pie filling

In a small bowl, combine corn puffs, sugar and cinnamon; mix well. Reserve 1/3 cup for topping. Separate biscuit dough into 10 biscuits. Dip each in butter; coat both sides well with crumb mixture. Place each in ungreased deep muffin cup; pressing dough up sides and slightly over edge of cup. Fill each cup with about 2 tablespoons pie filling; sprinkle with reserved crumb mixture. Bake at 375 degrees for 25 to 30 minutes until crust is golden brown.

TIPS: Reheat, loosely wrapped in foil at 375 degrees for 10 to 15 minutes until warm. Microwave Method: Place in microwave and heat for 1 minute. To make ahead, prepare, cover and refrigerate up to 2 hours before baking, bake as directed.