Mama Rose’s Apple DumplingsFlaky biscuit dough is wrapped around crisp apples and topped with a rich butter sauce to create delicious cinnamon-spiced apple dumplings. My grandmother learned this recipe from her grandmother when canned biscuit dough was first invented. And our family has never stopped making it!By Jessica FurnissPrep:20 minsCook:20 minsTotal:40 minsServings:10Yield:10 servings Jessica Furniss
- nonstick baking spray
- ¾ stick unsalted butter, melted
- ½ cup white sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1 large Granny Smith apple – peeled, cored, and diced
- 2 tablespoons warm water
- 1 (10 ounce) can refrigerated flaky biscuit dough
- ½ stick unsalted butter
- 3 tablespoons all-purpose flour
- 6 tablespoons water
- 1 tablespoon white sugar
- ¼ teaspoon vanilla extract
- Step 1Preheat the oven to 350 degrees F (175 degrees C). Spray a square baking pan with nonstick spray.
- Step 2Pour melted butter into a bowl; add sugar, flour, and cinnamon for dumplings and whisk until fully combined with the butter. Toss apples in mixture to coat; add 2 tablespoons warm water and mix to combine.
- Step 3Gently stretch out the biscuits one at a time until they’re large enough to fit 1 tablespoon apple mixture. Be careful not to stretch them too thin, you don’t want the dough to break.
- Step 4Add 1 heaping tablespoon apple mixture to the center of each stretched-out biscuit. Gently tuck the dough around the mixture to seal each dumpling into a ball shape.
- Step 5Line up the dumplings with the seal facing down. Use a sharp knife to slice a tiny slit into the top of each dumpling to allow them to vent while cooking.
- Step 6Bake in the preheated oven until nearly golden brown, 15 to 25 minutes.
- Step 7While dumplings are baking, melt butter for sauce in a medium saucepan over medium-low. Slowly sprinkle flour into the butter, whisking the entire time. Add water and stir to combine. Remove from heat. Whisk in sugar and vanilla extract.
- Step 8Remove dumplings from the oven and pour sauce on top. Continue to bake until the edges of the corner dumplings start to brown and pull away from the sides of the pan, 5 to 6 minutes more.
My grandma likes to leave the apple peels on sometimes for extra texture and extra fiber.
Per Serving: 257 calories; protein 2.4g; carbohydrates 28.6g; fat 15.3g; cholesterol 30.8mg; sodium 281.9mg.© Copyright 2021 allrecipes.com. All rights reserved.Printed from https://www.allrecipes.com 10/17/2021