There is something mighty comforting about a slow cooker dessert that asks so little and gives back so much. These vintage caramel dumplings are the kind of old-fashioned sweet that reminds me of church suppers and family tables where nobody minded scraping the last bit of sauce from the bowl. Using refrigerated biscuit dough keeps things simple, while brown sugar, butter, and water melt together into a rich caramel syrup that turns those little dough pieces soft, tender, and wonderfully cozy.
Serve these caramel dumplings warm with a scoop of vanilla ice cream, a spoonful of lightly whipped cream, or a splash of cold heavy cream if you like desserts the old rural way. They also go nicely with fresh apple slices, sliced pears, or a mug of hot coffee after supper, especially when the weather turns cool and everybody lingers a little longer at the table.
4-Ingredient Slow Cooker Vintage Caramel Dumplings
Servings: 6
Ingredients
1 can refrigerated biscuit dough, cut or torn into bite-size pieces
1 cup packed brown sugar
1/2 cup unsalted butter, melted
1 cup water
Directions
1. Lightly coat the inside of the slow cooker stoneware insert with a little butter or nonstick spray if desired for easier cleanup. Scatter the biscuit dough pieces evenly across the bottom.
2. In a bowl or measuring cup, stir together the brown sugar, melted butter, and water until combined. Pour the mixture evenly over the biscuit dough pieces.
3. Cover and cook on high for 2 to 2 1/2 hours, or on low for 3 1/2 to 4 hours, until the dumplings are puffed and cooked through and the sauce is thick and bubbly around the edges. Try not to lift the lid too often while they cook.
4. Spoon the warm dumplings and caramel sauce into bowls and serve right away.
Variations & Tips
Add cinnamon: If you want a warmer old-fashioned flavor, stir 1/2 teaspoon ground cinnamon into the brown sugar before adding the butter and water. It gives the whole house that just-baked smell folks always wander in for.
Use a slow cooker liner or grease well: Brown sugar syrup can settle and thicken as it cooks, so a liner or a good coating of butter in the crock makes cleanup much easier.
Check for doneness in the center: Slow cookers can vary a fair bit. The dumplings are ready when the biscuit pieces are no longer doughy in the middle and the sauce has turned rich and syrupy.
Make it extra special: A scoop of vanilla ice cream or a drizzle of heavy cream over the top turns this humble little dessert into company-worthy fare without adding any fuss.