Caramelizing Fruit Toppings: The Mind-Blowing Sweetness Element. When Paul praised combined with the caramelization on top the sweetness it just blows the mind he was recognizing how caramelized apple topping elevates simple biscuit into complete sophisticated dessert. Caramelizing transforms fresh fruit through Maillard reaction and sugar caramelization creating complex flavors beyond raw fruit sweetness. Slice apple as thinly as possible using mandoline if available for uniform thickness and faster caramelization. Heat butter in skillet over medium heat add apple slices in single layer without crowding and sprinkle with granulated sugar. Cook without moving for 2-3 minutes until golden and caramelized on first side. The sugar melts combines with fruit sugars and butter creating rich caramel coating. Flip carefully and cook second side until equally golden. The edges should be slightly darker showing proper caramelization. Let cool on parchment paper they will firm slightly as they cool. Place on iced biscuits before icing sets completely so topping adheres. The result is glistening caramelized apple that provides textural contrast and concentrated sweetness that completes the flavor profile.