With premade biscuit dough as a timesaver, this recipe couldn’t be easier. You have the rest – apples from the orchard and a few kitchen staples. Yummy, buttery vanilla-ey!
One important tip: Continue baking the dumplings until the apples are soft, i.e., you are able to insert a toothpick and don’t meet resistance. If the dumplings are browning but the apples are still hard, cover the pan with foil and keep baking until the apples get tender. The foil keeps the dough from burning. Just wanted to mention this as we had to bake ours for at least another 15-20 mins beyond what was referenced in the recipe.
And a key utensil for coring the apples, an apple corer — here’s what the one we use looks like. We’ve found them pretty much everywhere – at your local grocery store, Walmart, Amazon, etc.