These are the apple dumplings my grandmother used to make: warm, flaky, apple-y sweet, and drizzled. They aren’t difficult to make, just a little time-consuming.
hese are the only apple dumplings I’ve ever made. This recipe is so good that I have never actually looked for another recipe. The crust is so very soft! The sauce that’s poured over the dumplings before baking and then after they are baked, is just delicious. Everything about this recipe is pretty much perfect as far as I’m concerned.
I’ve always used Macintosh apples to make the recipe. Macintosh apples are an eating and baking apple. They’re also not as big as a Granny Smith or other baking apples. I wanted a small apple, like the Macintosh to make a one serving apple dumpling that wasn’t overwhelming to eat in one setting for dessert. Let’s gather the ingredients and make it together.
- 2 Granny Smith apples
- 1 lemon
- 1 cup sugar
- 1/2 cup (1 stick) butter
- 1/4 teaspoon vanilla extract
- 8 canned buttermilk biscuits
- 4 teaspoons ground cinnamon
Preheat the oven to 375 degrees F.
Peel, core and slice the apples vertically into 8 slices each. Squeeze the lemon into a bowl of water and add the apple slices to keep from turning brown.
In a medium saucepan, mix 1 cup water, 3/4 cup of the sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat.
Separate each biscuit into 2 layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a 9- by 12- by 2-inch casserole dish. Pour the hot sugar mixture over the apple slices. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. Bake until golden brown, 35 minutes.