Trisha Yearwood Apple Dumplings

Dessert doesn’t have to be fancy to be good, these Trisha Yearwood Apple Dumplings are always tasty and super easy!!

Yum! If you know me, you know that when I get a new cookbook, I sit down with a large piece of scrap paper, ready for tearing into strips (or a pad of post-its, but that’s more expensive) and dive in. First off, this book is gorgeous! Glossy pages of colorful photos…of both food and family. So visually, it’s a stunner. And come on, don’t we all eat with our eyes first? The foreward is written by her husband, a singer close to my own heart *I’ll tell you why at the end of the post, Garth Brooks. I mean, it’s not like she can help using a celebrity real in an audience…she’s one, she’s married to one…it comes with the territory. He proudly introduces her and the book and lets us why she is so successful, both in cooking and singing. The reason is simple…it’s that she loves what she does. Isn’t that the secret to success in all aspects of life?

2 Granny Smith apples
1 lemon
1 cup sugar
1/2 cup (1 stick) butter
1/4 teaspoon vanilla extract
8 canned buttermilk biscuits
4 teaspoons ground cinnamon

Preheat the oven to 375 degrees F.
Peel, core and slice the apples vertically into 8 slices each. Squeeze the lemon into a bowl of water and add the apple slices to keep from turning brown.
In a medium saucepan, mix 1 cup water, 3/4 cup of the sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat.

Separate each biscuit into 2 layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a 9- by 12- by 2-inch casserole dish. Pour the hot sugar mixture over the apple slices. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. Bake until golden brown, 35 minutes.

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