![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoyxoHZxQjHaP-dEntliz15IkwgsDW-lUXzj3DLSArhItOsrwNc55OgNizaL5L-OUJ3ZpiQ_gmA8y38lfZLpigx2evs_nG5u_SeDZpOLbzszvoxLEVDwYMjLl9dK6DG2r0Is_OvGH4w7iIT8nw0w_L944wnKJVzd-zQFKqxhlLi1CwNkNdBkgDqvqg6g/w640-h640/326266344_718549129685379_1877708872234823614_n.jpg)
Ingredients
- °2 Granny Smith apples
- °1 cup water
- °1 cup divided sugar
- °1 stick butter
- °1/4 teaspoon. Vanilla extract
- °8 canned biscuits (I use Pillsbury milk)
- °4 teaspoons ground cinnamon
How to make
Preheat oven to 375 degrees. Peel the apples, pulp, and slice vertically into 8 slices each. Cover with cold water to prevent it from turning brown while preparing the rest of the recipe.
In a medium saucepan, mix the water, 3/4 cups of sugar, butter and vanilla over the heat and bring to a boil.
Separate each biscuit in half. Wrap the biscuit dough layer around a slice of apple, stretch it to overlap slightly and close the bottom.
Set the wrapped slices aside in a 9 × 13 baking pan. Pour hot sugar mixture on the apple slices.
Mix 1/4 cup of remaining sugar with the cinnamon and sprinkle over the cabbage apple tops. Bake for 35 minutes or until golden brown. Serve warm with vanilla ice cream!
Enjoy !