Sunday, September 01, 2019

Apple Dumplings

Apple desserts are a favorite of ours.  Fall is the perfect time to think about apple recipes. Apple dumplings are an old fashion dessert that can never go wrong.  The flaky crust that wraps the sweet apple and the sauce that covers the dumpling brings you back to grandma's kitchen.  

I searched for my grandma's recipe in the cookbook my sister created.  It is a collaborative arrangement of all of her popular desserts in a spiral notebook.  It is great to have to be able to grab is and search for a recipe that reminds me of her.  I found an apple dumpling recipe, it listed the ingredients, but no directions.  We know Grandma Patty made her own crust, but I need to keep it simple. I decided I needed to create a new recipe.

Picking a great baking apple is very important.  My favorite apples are Honey Crisp, and I always grab those first in the produce section.  The best type of baking apples is probably a matter of opinion from baker to baker.  You could try Honeycrisp, Granny Smith, Jonagolds,  or Braeburn. 

Mix 2 cups sugar and 1 teaspoon of cinnamon in a bowl.  Using a stick of butter, cut six 1 teaspoon pats of butter.  To prepare, assemble the dumplings.  

Preparing your apples will take some time to peel, core, and you could quarter if you like. It would help speed up the cooking time. 
This is the step where I wished I had an apple corer!

Keep pie dough in the refrigerator until you need it. Take out one pie crust and remove from wrapper.   Cut the crust in half and roll into a ball. Roll the ball out on the floured surface.  Roll the dough into a square large enough to fit around the apple.  Medium size apples work the best.  Of course, I picked out very large apples! Six apples fit the best in a 9x13 pan, so I used 3 pie crusts.

Place apple in center of the dough.  Spoon 4 teaspoons of the sugar/cinnamon mixture and one pat of butter in the center of the apple.  Using your fingers, dip in the water, and run fingers along the edges.  Bring up all four corners of the dough and seal the dough on the top of the apple.

Place dumpling in 9x13 pan after dumplings are prepared, put the saucepan over medium heat and add cinnamon, water, 

Place in 375-degree oven for 45 minutes.  

Ingredients for Apple Dumplings
2 cups sugar
2 cups water
6 tablespoons butter, divided
1 teaspoon ground cinnamon
Pastry for double crust pie, 1 ½ boxes
6 medium apples, peeled and cored

Directions for Apple Dumplings
  1. Preheat oven 375
  2. Prepare syrup, combine 1 cup syrup, 2 cups water, 3 tablespoons butter, and ½ teaspoon cinnamon in a saucepan, bring to a boil. Boil 3 minutes.  
  3. Mix 1 cup sugar and ½ teaspoon cinnamon in a separate bowl, set aside.
  4. On a lightly floured surface, take one crust, cut in half, roll into a ball and roll out to a square. 
  5. Place one apple on each square and fill each center with 4 teaspoons of sugar mixture and ½ teaspoon butter
  6. Moisten edges of crust with water, bring up corners over apples, pinching edges to seal.
  7. Place in ungreased 13x9 dish
  8. Pour syrup over apples. 
  9. Bake until golden brown for 45 minutes.

Tips for Apple Dumplings 

Make extra syrup for serving.

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

Crystal Kellner

1 comment:

Hannah Bailey said...

I've made these a couple of times w/ a ready-made crust & homemade. A little involved to make but both looked impressive and were DELICIOUS.

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