Hot Apple Dumplings
This recipe creates delightful hot apple dumplings featuring Granny Smith apples encased in canned biscuit dough, baked to golden perfection in a sweet, buttery syrup. Simple to assemble and yielding a comforting, flavorful dessert, it's ideal for a quick indulgence or a crowd-plepleasing treat.
Equipment
- 1 9x13 inch Baking Dish
- 1 Medium Saucepan
- 1 Paring Knife
- 1 Cutting Board
- 1 Small Mixing Bowl
Ingredients
Main
- 2 Granny Smith apples
- 1 cup water
- 1 cup sugar ; divided
- 1 stick butter
- 1/4 tsp. Vanilla extract
- 8 canned biscuits Pillsbury buttermilk
- 4 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Peel, core, and quarter the two Granny Smith apples.
- In a small bowl, combine 1 cup of sugar with 4 teaspoons of ground cinnamon.
- Carefully separate and flatten each of the 8 canned biscuits into an oval shape.
- Place one apple quarter onto each flattened biscuit, sprinkling generously with the cinnamon-sugar mixture.
- Wrap the biscuit dough around the apple quarter, pinching the seams firmly to seal and form a dumpling. Place each dumpling seam-side down in a 9x13 inch baking dish.
- In a medium saucepan, combine 1 cup water, the remaining 1 cup of sugar, and 1 stick of butter. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves and butter melts.
- Remove the saucepan from the heat and stir in the 1/4 teaspoon of vanilla extract.
- Pour the hot syrup evenly over the apple dumplings in the baking dish.
- Bake for 35-45 minutes, or until the biscuits are golden brown and puffed, and the apples are tender when pierced. Serve hot.
Notes
For optimal flavor and texture, ensure your Granny Smith apples are crisp and firm; softer varieties may become mushy. When flattening the canned biscuits, work quickly as they tend to warm and become stickier. A light dusting of flour can help. Seal the biscuit dough thoroughly around each apple quarter to prevent the syrup from seeping in too much during baking, which could make the biscuit soggy. The hot syrup is key to the luscious, caramelized exterior; pour it evenly over all the dumplings. Serving these warm with a scoop of vanilla bean ice cream or a dollop of whipped cream elevates this comforting dessert.