My husband and I visited an apple orchard a week or so ago. We came home with a large bag of fresh-from-the-farm apples, and I knew immediately that one of the things I wanted to make was a pan of apple dumplings.
A number of years ago when our oldest son became engaged, I compiled a cookbook to welcome his bride to our family. I invited our family and friends (and Lydia’s) to send me their favorite tried-and-true recipes. You know, the ones with splatters on the recipe cards because they’d been used so many times.
Our friends, John and Carol Pate, sent this recipe for apple dumplings. They sounded so good that I fixed the recipe as soon as I got it from them. My family loved them and we’ve made these many times since then. I hope your family will enjoy them!
4 tablespoons granulated sugar
Cinnamon (to taste)
2 Granny Smith apples
1 (10 biscuit) can Pillsbury Flaky Biscuits
1 stick butter or margarine
1 cup granulated sugar
¼ cup milk
Mix the sugar and cinnamon together. Peel the apples; cut them into strips. Roll the apple strips in the cinnamon sugar mixture until the apples are coated.
Pull each biscuit in half making 20 thin biscuits. Place an apple section in the middle of each biscuit piece. Overlap the edges and press lightly to seal. Place the dumpling fold side down in a 13x9x2 baking pan that has been coated with cooking spray.
For the sauce, melt the stick of butter in a saucepan. Add the sugar and milk. Stir until the sugar is dissolved. Pour over the dumplings. Bake at 400° for about 15 minutes or until the dumplings are lightly browned.
*Michelle’s Just 18 Summers novel is available now! Visit her website/parenting blog at www.just18summers.com, and find her on Facebook at www.Facebook.com/just18summers and www.Facebook.com/michellecoxinspirations, and on Twitter @michelleinspire.