HOT APPLE DUMPLINGS

RECIPE :

Slow Cooker Chicken Pot Pie Stew brings the essence of chicken pot pie to your table with a convenient twist. Whether you’re seeking a comforting meal on a chilly evening or a family-friendly dish that everyone will love, this stew delivers. So, gather your ingredients, set your slow cooker, and savor the cozy flavors of this timeless comfort food.

HOT APPLE DUMPLINGS

“Let’s explore the world of autumn flavors and learn how to make these scrumptious HOT APPLE DUMPLINGS.”

INGREDIENTS:

2 Granny Smith apples
1 cup water
1 cup sugar divided
1 stick butter
1/4 tsp. vanilla extract
8 canned biscuits (I use Pillsbury buttermilk)
4 teaspoons ground cinnamon

INSTRUCTIONS:

Preheat the oven to 375 degrees. Begin by peeling, coring, and vertically slicing apples into 8 pieces each. To prevent browning, immerse the slices in cold water while you proceed with the rest of the recipe.
In a medium saucepan, combine water, 3/4 cup of sugar, butter, and vanilla. Heat the mixture, bringing it to a boil.
Take each biscuit and split it in half. Wrap a layer of biscuit dough around each apple slice, ensuring a slight overlap and sealing at the bottom.
Arrange the wrapped apple slices, sealed side down, in a 9 X 13 baking pan. Pour the hot sugar mixture over the apple-wrapped slices.
Combine the remaining 1/4 cup of sugar with cinnamon and sprinkle this mixture over the tops of the wrapped apples.
Bake for 35 minutes or until the tops are golden brown. Serve warm, ideally paired with vanilla ice cream!