Tuesday, November 3, 2015

Apple Dumplings a la Trisha Yearwood

I don't have a fabulous finished picture of these, but let me tell ya, they are the BOMB. Seriously so so good! My friend Susan brought these to our conference luncheon last month, and I've made them several times since. I think they will become my new breakfast menu item for special occasions. They are also totally awesome as a yummy dessert topped with ice cream. Either way, there is no losing on this one!
Thanks, Trisha ;-)

Apple Dumplings a la Trisha Yearwood
(adapted from this recipe)

2 Granny Smith apples (I would get 3 for good measure - I like my slices pretty thick)
1 lemon (you can use bottled lemon juice) + water
1 cup sugar, divided
1 cup water
1/2 cup (1 cube = 1 stick = 8 Tbs. = 1/2 cup = 1/4 lb... just to be clear!)
1/4 tsp. vanilla extract
1 can Grands Flaky Layers Buttermilk biscuits (8 biscuits total)
4 tsp. ground cinnamon

Preheat oven to 375 degrees.

Slice, peel, and core the apples into 8 slices each. Squeeze (or pour) the lemon juice into a bowl of water and add the apple slices to keep them from browning.

Separate each biscuit into 2 layers. (Don't miss this step!)

Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal the edges.

Place the wrapped slices in a 9" x 12" casserole dish.

In a medium saucepan, mix 1 cup water, 3/4 cup sugar, butter, and vanilla. Bring the mixture to a boil over medium heat.

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 top of the apples.

Bake until golden brown, about 35 minutes.

Note: I think you could reduce the amount of cinnamon/sugar you sprinkle over the top. It makes a delicious crust, but the first time I made these, I didn't use all of the cinnamon/sugar mixture and they were still perfectly cinnamon-y and crusty, and I didn't have sections of un-dissolved/caramelized sugar as shown in the above pic. They come out looking a little "burnt," but it is only due to the amount of cinnamon in the topping... they don't taste burnt at all.

I'm telling you... delish!

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