Hot Apple Dumplings
This recipe creates delightful hot apple dumplings using tart Granny Smith apples encased in canned biscuits. Baked in a sweet, buttery, and vanilla-infused syrup, these dumplings emerge golden brown and tender, offering a comforting dessert experience perfect for any occasion.
Equipment
- 1 9x13 inch Baking Dish
- 1 Saucepan
- 1 Vegetable Peeler
- 1 Paring Knife
- 1 Whisk
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 2 Granny Smith apples.
- Separate the 8 canned biscuits. Gently flatten each biscuit slightly.
- Place one apple quarter on each flattened biscuit. Sprinkle 1/2 teaspoon of ground cinnamon over each apple quarter.
- Carefully wrap the biscuit dough around the apple quarter, pinching and sealing the edges completely to form a dumpling.
- Arrange the prepared apple dumplings in a single layer in a 9x13 inch baking dish.
- In a saucepan, combine 1 cup water, 1 cup sugar, and 1 stick of butter. Bring the mixture to a boil over medium heat, stirring until the butter is melted and the sugar is dissolved.
- Remove the saucepan from the heat and stir in the 1/4 teaspoon of vanilla extract.
- Pour the hot syrup evenly over the arranged dumplings in the baking dish.
- Bake for 35-45 minutes, or until the biscuits are golden brown and the apples are tender when pierced. Serve warm.
Notes
For optimal flavor and texture, ensure Granny Smith apples are firm and tart. While canned biscuits provide convenience, flattening them slightly before wrapping allows for better dough-to-apple ratio. When preparing the syrup, boil only until the butter and sugar are dissolved; over-reducing it can lead to a candy-like consistency rather than a pourable sauce. A sprinkle of nutmeg or a pinch of cardamom in the syrup can add an extra layer of warmth. Serve these dumplings immediately after baking, ideally with a scoop of vanilla bean ice cream or a dollop of crème fraîche to balance the sweetness.