We were invited over for dessert with a couple from our Sunday School class. Sherri kept saying she was going to make Apple Dumplins and I thought that sounded great, but had no idea what we were in for! We walked in and their house smelled amazing, the smell of cinnamon wafting through the air. I went into the kitchen and watched her flip the dumplins over, and just went woozy over the delicious smell. When they were finally done (patience IS a virtue) they were delicious. Different from a pie crust based dumpling, I knew I had to include this fun recipe in The Prudent Wife dessert section! Not only is it a taste bud tingler, but it is a great, inexpensive treat when company comes over. Don't make them at home, when you are alone!

 Apple Dumplins  ~ Southern Style

• 2 cans Big Country Biscuits (we used Pillsbury Grands which had been on sale!)
• 2 sliced apples (organic Fuji's worked well, as would Granny Smith)
• dusting of cinnamon
• Freshly grated nutmeg (if you like the taste of it!)

 Caramelly Sauce

• 1 cup white sugar
• 1 cup brown sugar
• 1 stick of butter
• 3 Tablespoons flour
• 3 cups boiling water
• 1 teaspoon vanilla
• cinnamon
• nutmeg optional (we have fresh  nutmeg and we ground it up)
• vanilla ice cream to top!

Directions:

Preheat oven to 350. Roll out each biscuit into a circle and place a spoon of sliced apple mixture in it. Fold over into a half circle, pinch pleat together. I found that pinching them together and then moving the rounded side in an arc in my hand smoothing out the pinched edges seemed to seal them better. You can't hurt it too bad - so go ahead and play! Place in baking dishes - in a single layer (that is why we used 2 pans to cook, we used bigger biscuits and it took up more space!)

Now for the velvety smooth Caramelly Sauce & the baking!

Even though this doesn't make sense, do it, it works out BEAUTIFULLY! Mix boiling hot water, butter & both cups of sugar together. Pour over the dumplings (split in half if you have to use two pans as I did!) Sprinkle cinnamon on top of each dumpling. Bake for 30 minutes at 350. Take pan out of the oven. You will notice a delicious caramelly glaze bubbling over the dumplins. With a spatula, flip all of the dumplins, sprinkle with cinnamon again, and bake the underside of the dumplins for 10 more minutes. Take out, flip dumplins upright again, and bake approx 5 minutes. Take out of the oven and cool for a few minutes. 

Serve dumplins in bowls topped with ice cream, drizzling the caramelly sauce over the top!  Delicious! Be sure to have friends over - this is not something you want in the house....it calls you!

We cooked this in two 9x13 Pampered Chef stones and it came out beautifully, cleaning up well. Sherrie uses a big throw-away aluminum roasting pan, with no clean up necessary.