A quick, 10-minute prep turns fresh apples and biscuit dough into a crowd-pleasing classic.
Published
In my Sept. 16 column, I told you to look forward to a column on the best-ever baked apple dumplings made with biscuit dough. The wait is over, and I finally made some room for this perfect and simple fall dessert. If I had my way, every meal would end with these while the apples are fresh off the trees.
The idea is simple: get fresh apples (I got mine from Bauman Orchards in Rittman), buy a can of refrigerated biscuit dough, and pop this in the oven just before you serve dinner. The result will be a warm, easy, fresh apple dumpling that takes 10 minutes to make and will hold its own with the fanciest of apple desserts, with a fraction of the effort or cost. With a 40-minute bake time, it will be ready just as the dinner dishes hit the sink.
The recipe was inspired by an online video that came across my feed but lacked specific directions. I looked up similar recipes from The Pioneer Woman and others online. I read those recipes, forgot most of what I read, and, in a hurry because my family was coming in 45 minutes to try this, winged it. According to my niece Sydney, who devoured her serving in record time, “This is the best thing you have ever made.” After diving into my portion, I tend to agree that it’s top tier. Make this and wow your family and friends with your awesomeness.
As always, I urge you to eat fresh, dine local and be happy.
Karl’s Biscuit-Style Apple Dumplings
Ingredients
3 Granny Smith apples
1 stick salted butter
1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon vanilla
1/2 tablespoon cinnamon
1 can Pillsbury Grand Southern Style Biscuits (16 oz., 8 biscuits)
1 can 7UP Tropical
Karl shares a quick, comforting recipe for biscuit-style baked apple dumplings that deliver homemade flavor with minimal effort.Karl Gerhard
Directions
Preheat oven to 375°F.
Core, peel and dice the apples into 1/2-inch cubes.
Melt butter, then mix in sugars, vanilla and cinnamon.
Lightly coat a 9-by-13-inch baking dish with cooking spray.
Pull raw biscuits in half, and put 8 thicker halves in the pan, spaced evenly.
Press down to slightly increase diameter.
Put a small spoonful of the buttery sugar mix in the center.
Add a mound of diced apples, leaving some open edge.
Add top half of biscuit dough, slightly stretched out, to cover apples.
Seal all the edges with your fingers.
Spread remaining buttery sugar mix on top of the biscuits.
Add half the can of 7UP around the edges.
Bake for 40 minutes.
Serve warm with a scoop of vanilla ice cream on the side.
Drizzle a spoonful of leftover sauce over the top.
