Apple Dumplings With Cranberry Cinnamon Sauce – a delicious recipe with Apples, Biscuit Dough, Cranberry Sauce, Water, Cornstarch, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 300 F.
2
Wash, core and peel your apples. Cut each apple in half. Peeling the apple is optional. I really don't mind the skin left on but it's up to your preference.
3
Use two biscuits to cover and wrap each half of the apple completely.
4
Press the ends of the biscuits in the middle together tightly. Otherwise, they may separate in the oven a bit.
5
Place the biscuit wrapped apples in an oven safe pan sprayed with cooking spray and poke a few holes in the tops with a fork. Bake for about 50 minutes or until the apples are soft and cooked. While they are cooking make the sauce.
6
Combine cranberry sauce, water, cornstarch and sugar in a saucepan. Cook over a heat low and stir until you break down the cranberry sauce. Stir in butter and cinnamon. Increase heat just a bit, bring sauce to a boil then remove from heat.
7
Poke apples with a fork to test them and make sure they are soft. When your apples are 5 minutes away from being done, remove the dish from the oven, cover them with sauce and bake for 5 minutes. Serve hot and enjoy.
174
kcal
Calories
6
g
Fat
34
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 whole Apples, Any Variety, 1 can Biscuit Dough (I Use An 8 Count Package Of Pillsbury Grands And I Use Two Biscuits Per Apple), 1 can (12 Oz. Size) Whole Cranberry Sauce, 1 cup Water, and more.
Yes, Apple Dumplings With Cranberry Cinnamon Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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