Sunday, March 31, 2013

Recipe Review: Apple Dumplings

So for our Easter potluck, I decided to whip up a batch of country singer, Trisha Yearwood's, Apple Dumplings. This recipe has to be one of the easiest baked goods I have ever made and for someone who is baking-challenged, it came together fantastically! It was a definite hit at our family dinner. The next time I make this I will probably use smaller apples because I found it hard to get enough biscuit to cover each slice. I think this recipe would also be amazing if the apples were subbed out for fresh berries or peaches. You better believe I will be tryin' that when summer produce begins to bud!


  • 2 Granny Smith apples
  • 1 lemon
  • 1 cup sugar
  • 1/8 cup of brown sugar (I added this to the recipe!)
  • 1/2 cup (1 stick) butter
  • 1/4 teaspoon vanilla extract
  • 8 canned buttermilk biscuits
  • 4 teaspoons ground cinnamon
  • 1 teaspoon Apple Pie spice (I added this too!)
  • Directions

    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. (Caution: this will not thicken like a syrup so don't be alarmed if it seems watery after you bring it to a boil!

    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.

    This recipe has been adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010.

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