These Apple Dumplings make a delicious breakfast or dessert. Tender sliced apples wrapped in a flaky biscuit and smothered in a maple-brown sugar sauce.
Who is ready for the BEST Apple Dumplings? This recipe makes a delicious breakfast or dessert any day of the year. Flaky biscuits wrapped around apple slices, covered in a maple-brown sugar sauce. Run to your kitchen and whip these up! You will not be disappointed.
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Recipe overview
- Canned Biscuits: This “shortcut” ingredient makes this recipe super easy. I love that they bake up perfectly every time. I use biscuits labeled “flaky,” and I prefer brands that do not use hydrogenated oils (Annie’s and Immaculate are my two favorite brands). Each biscuit will get split in half horizontally, so one can of 8 biscuits will yield 16 dumplings.
- Apples: You will need two apples for this recipe. I have made these with Granny Smith and Honeycrisp, and they were equally delicious. Peel each apple and cut it into 8 equal slices. Each apple slice will get sprinkled with brown sugar and cinnamon and tucked inside a biscuit.
- Sauce: A quick mixture of water, butter, maple syrup, brown sugar, and vanilla gets simmered on the stovetop. The warm sauce gets poured over the dumplings before baking. The sauce thickens slightly and the dumplings absorb some of the sauce. Also (because I have priorities), I made sure there is PLENTY of sauce left in the bottom of the baking dish to spoon over the cooked dumplings.
Serving and storage
Serving: These Apple Dumplings are best shortly after baking. Spoon excess sauce over the top of each dumpling when serving. Optional: top the dumplings with a scoop of vanilla ice cream or whipped cream.
Storage: Store leftovers tightly covered in the refrigerator for up to 2 days. The longer the dumplings sit the more sauce they will absorb.
