Tuesday, April 16, 2019
It’s April, a few leaves have begun to fall, the days have gotten noticeably shorter, the air has gotten a bit crisper, and I am more than ready to start baking with apples and cinnamon. I love summer for the first month or two, and then once the days get unbearably hot and humid, I pine for the cool, crisp days of fall. The grass is always greener, right? I adore baking during the fall; between the flavors of things like apples and pumpkin, and the warm spices of cinnamon and nutmeg, it just feels like a big cozy blanket. I have put off making apple dumplings for at least three years, thinking that they were some sort of complicated undertaking. I could not have been more wrong, and these apple dumplings could not have been more delicious.
In order to make these, all you need to do is gather up some good Granny Smith apples (or the tart apple of your choice), mix together an easy one-bowl pastry crust and a boiled sauce. The apples are peeled and cored and their center is stuffed with a bit of butter and a cinnamon-sugar mixture. Each apple is wrapped up in pastry crust, which can be as perfect or rustic as you like. The pastry-covered apples are drenched with a boiled butter and brown sugar sauce. They are baked for nearly an hour, until the apples are soft and tender, and the pastry crust is golden brown.
Have I mentioned that I could eat an entire pie without filling? As in, just crust? I absolutely adore pie crust, and this pastry crust recipe is one of the best I’ve ever had.
In a word, these are phenomenal. So much less fuss than I had anticipated, and a perfect dessert for a fall dinner party (or a special snack for two on a rainy weekday afternoon!). Serve the apple dumplings with a drizzle of extra sauce and a scoop of vanilla ice cream, and you’ll have friends for life. Bring on the fall baking!
Apple Dumplings Recipe
These look delicious! I love apple anything
In order to make these, all you need to do is gather up some good Granny Smith apples (or the tart apple of your choice), mix together an easy one-bowl pastry crust and a boiled sauce. The apples are peeled and cored and their center is stuffed with a bit of butter and a cinnamon-sugar mixture. Each apple is wrapped up in pastry crust, which can be as perfect or rustic as you like. The pastry-covered apples are drenched with a boiled butter and brown sugar sauce. They are baked for nearly an hour, until the apples are soft and tender, and the pastry crust is golden brown.
Have I mentioned that I could eat an entire pie without filling? As in, just crust? I absolutely adore pie crust, and this pastry crust recipe is one of the best I’ve ever had.
In a word, these are phenomenal. So much less fuss than I had anticipated, and a perfect dessert for a fall dinner party (or a special snack for two on a rainy weekday afternoon!). Serve the apple dumplings with a drizzle of extra sauce and a scoop of vanilla ice cream, and you’ll have friends for life. Bring on the fall baking!
Apple Dumplings Recipe
These look delicious! I love apple anything
Ingredients
- 2 can Crescent Rolls
- 1 tsp Vanilla
- 1 1/2 cup Brown Sugar
- 1 cup Butter
- 2 Apples
- 1 1/2 cup Mountain Dew
- 1 tsp Cinnamon
Instructions
- Preheat oven to 350.
- Butter a 13x9 inch baking dish.
- Peel and core apples. Cut each into 8 wedges
- Roll each apple piece in a crescent roll and place in prepared dish.
- Melt butter in a saucepan and add sugar, vanilla and cinnamon.
- cook on low until thickened.
- Pour over dumplings.
- Carefully, pour the soda into the middle and sides of a pan, avoiding pouring onto rolls.
- Bake for 45 minutes, or until golden brown.
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