Tender apples wrapped in a fluffy biscuit, smothered in a sweet vanilla sauce, and topped with cinnamon sugar.
If you’re looking for the perfect fall or winter breakfast, here it is. Simple, sweet and fragrant apple dumplings. They will make your house smell amazing and they will warm you up on a chilly winter morning.
This was the first time I have ever made apple dumplings and they were a success! I consider this a shortcut recipe, since canned biscuits are used in place of homemade pastry and, although I usually go the homemade route with my recipes, this one was delicious as is.
The dumplings are made by wrapping an apple slice in a buttermilk biscuit. The wrapped slices are placed in a baking dish and then smothered in a sweet, buttery, vanilla sauce. The sauce keeps the dumplings moist and cooks down into a gooey, lusciousness that you will want to devour from the bottom of the pan. It’s crazy how such a simple list of ingredients can create something so delicious!
I served these as is for breakfast, but you could also serve them with vanilla ice cream or lightly sweetened whipped cream for dessert. Enjoy!
- 2 Granny Smith apples
- 1 cup granulated sugar divided
- 1/2 cup unsalted butter
- 3/4 teaspoon pure vanilla extract
- 8 canned buttermilk biscuits
- 2 teaspoons ground cinnamon
Preheat oven to 375°F.
Peel, core and slice each apple into 8 slices.
Split each biscuit horizontally into two layers. Flatten out each piece of biscuit until it's big enough to hold an apple slice (about palm size). Place an apple slice in the middle of the dough and fold the dough over. Pinch the edges of the dough closed to completely cover the apple slice. Place the wrapped apples, seam side down, in a 9x13 baking dish. Repeat with the remaining apple slices. You should have 16 total.
In a medium saucepan, combine 1 cup water, 3/4 cup sugar and butter. Bring to a boil over medium heat and boil for 2 minutes, stirring occasionally. Remove from the heat and stir in the vanilla extract. Pour the liquid evenly over the wrapped apple slices.
Combine the remaining 1/4 cup sugar with 2 teaspoons of cinnamon and sprinkle over the top.
Bake for 30-35 minutes, until puffed and golden brown. Serve warm.
These dumplings are great served for breakfast or you could serve them for dessert with a scoop of vanilla ice cream or dollop of whipped cream.
Recipe adapted from Trisha Yearwood
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