Slumps, Grunts, Cobbler, Crisps, Crumbles, Pandowdy, Buckles and Betty’s. They’re all old-timey names for some of our best-loved fruit desserts. But can you imagine the joy that grandma would experience (when no one was watching, of course) if she knew she could cut up a few apples, open a can of biscuit dough and end up with the most scrumptious dumplings in no time? The canned biscuit dough makes it convenient and the caramel liquid is the magic that makes these treats irresistible. What a nice combination! I did quite a bit of experimenting and discovered that if I used the large biscuits, like the Pillsbury Grands, I can peel each biscuit apart and get two perfect dumplings! The sauce is so easy; just heat some butter, sugar, vanilla and a few spices, then pour it over the dumplings, allowing them to just sit and soak up all the sweet and buttery goodness from below. The real secret is to reserve some liquid so that you can baste the dumplings several times during the cooking process. That will allow you to get that gorgeous deep golden glaze on top! (I also dunk a pastry brush into the baking dish during cooking to get a little of the apple flavor.) Save this recipe as a sure fire quick and easy dessert you can whip up with very little effort. Don’t forget the vanilla ice cream or whipped cream on top! Check out my How To Video for Apple Biscuit Dumplings here!
| Servings |
- 4 large apples (makes 24 wedges)
- 1 can Pillsbury Grand Biscuits (8 biscuits, divided in half)
- 8 tablespoons butter (1 cube)
- 1 cup white or brown sugar
- 1 cup water
- 1 can 7-up (7.5 or 12 ounce can)
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 pinch salt
Ingredients
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- Peel, core and slice apples into wedges, slicing each half into thirds to make approximately 24 wedges. Soak apple sliced in 7-up. Meanwhile, make caramel syrup. In a medium pan, melt butter, brown sugar, water, 7-up from apples, vanilla, cinnamon, nutmeg and a pinch of salt. Bring to a boil and cook for about 5 minutes. (syrup will be runny.) Set aside to cool. Make dumplings. Pull apart each biscuit to make two discs. Stretch the dough out enough to cover one apple wedge. With tongs or a fork, dunk apple wedge into caramel syrup and place on biscuit disc. Pinch seems around apple wedge (pot sticker or half moon style) to completely seal. Place dumpling in a 11 x 17 inch baking pan. Repeat until all apples and dough make dumplings. (You will have leftover apples.) Pour syrup over and around dumplings reserving 1/2 cup of liquid. Bake at 350 degrees for about 25-30 minutes. IMPORTANT! To get the glaze over the dumplings, brush reserved 1/2 cup syrup over dumplings several times during cooking process. When dumplings are done, serve warm with vanilla ice cream or whipped cream.
