Tender sliced apples wrapped in a flaky biscuit and smothered in a maple-brown sugar sauce.
Who is ready for the BEST Apple Dumplings? This recipe makes a delicious breakfast or dessert any day of the year. Flaky biscuits wrapped around apple slices, covered in a maple-brown sugar sauce. Run to your kitchen and whip these up! You will not be disappointed.
- Canned Biscuits: This “shortcut” ingredient makes this recipe super easy. I love that they bake up perfectly every time. I use biscuits labeled “flaky,” and I prefer brands that do not use hydrogenated oils (Annie’s and Immaculate are my two favorite brands). Each biscuit will get split in half horizontally, so one can of 8 biscuits will yield 16 dumplings.
- Apples: You will need two apples for this recipe. I have made these with Granny Smith and Honeycrisp, and they were equally delicious. Peel each apple and cut it into 8 equal slices. Each apple slice will get sprinkled with brown sugar and cinnamon and tucked inside a biscuit.
- Sauce: A quick mixture of water, butter, maple syrup, brown sugar, and vanilla gets simmered on the stovetop. The warm sauce gets poured over the dumplings before baking. The sauce thickens slightly and the dumplings absorb some of the sauce. Also (because I have priorities), I made sure there is PLENTY of sauce left in the bottom of the baking dish to spoon over the cooked dumplings.
Serving and storage
Serving: These Apple Dumplings are best shortly after baking. Spoon excess sauce over the top of each dumpling when serving. Optional: top the dumplings with a scoop of vanilla ice cream or whipped cream.
Storage: Store leftovers tightly covered in the refrigerator for up to 2 days. The longer the dumplings sit the more sauce they will absorb.
What type of apples to use
I suggest Granny Smith or Honeycrisp apples for this recipe. They bake up well (without falling apart) and they have a nice balance of sweet and tart flavors.
More apple recipes
- APPLE COBBLER
- APPLE CRISP
- STUFFED BAKED APPLES
- APPLE BUNDT CAKE
- APPLE FRENCH TOAST CASSEROLE
- APPLESAUCE CAKE
- 2 apples, I prefer Granny Smith or Honeycrisp
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
- 8 canned biscuits, I used “flaky” biscuits
- 1 ¼ cup water
- ½ cup brown sugar
- 3 tablespoons pure maple syrup
- ½ cup unsalted butter, cut into cubes
- Pinch salt
- ¾ teaspoon pure vanilla extract
- Preheat oven to 350°F. Peel, core and slice each apple into 8 equal slices. In a small bowl, combine ¼ cup brown sugar and ¼ teaspoon cinnamon.
- 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 sprinkle lightly with some of the brown sugar-cinnamon mixture (you won’t use all of it). Fold the dough up and over the apple slice. 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.
- SAUCE: In a medium saucepan, combine water, ½ cup brown sugar, maple syrup, butter, and salt. Bring to a boil over medium heat and boil for 2 minutes, whisking occasionally. Remove from the heat and stir in the vanilla extract. Pour the liquid evenly over the apple dumplings.
- Bake for 30-40 minutes, until the sauce is bubbling, the apples are tender, and the dumplings are puffed and golden brown. Allow to cool slightly (some of the sauce will get absorbed). Serve warm, spooning extra sauce over the dumplings.